Ingredients:

  • 1/2 cup (60g) dried small prawns, soaked for 10 mins and drained
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 2 tbsp (30ml) neutral oil
  • 2 cups (150g) bok choy, chopped into 2-inch pieces
  • 1 cup (70g) carrots, thinly sliced into matchsticks
  • 1 cup (100g) snap peas, trimmed
  • 1/2 red bell pepper (75g), thinly sliced
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) brown sugar
  • 1 tsp (4g) cornstarch

Instructions:

  1. Whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch in a small bowl until the sugar is dissolved. Set aside.
  2. Heat the neutral oil in the wok over medium-high heat until shimmering.
  3. Add the drained dried prawns and stir-fry for 1–2 minutes until they become fragrant and slightly toasted.
  4. Add the minced garlic and grated ginger, tossing for 30 seconds until the scent is pungent but not burnt.
  5. Increase the heat to high. Add the carrots and bell peppers first, tossing constantly for 2 minutes.
  6. Add the snap peas and bok choy, stir-frying for another 2–3 minutes until vegetables remain vibrant and crisp.
  7. Give the sauce mixture one last stir and pour it directly over the vegetables. Toss rapidly for 1 minute until the sauce becomes a glossy glaze.
  8. Remove from heat immediately to prevent the prawns from becoming tough.