Ginger Prawn and Pak Choi Stir-Fry with Tamari

Make ginger prawn and pak choi stir-fry with tamari, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
150 g Pak choi
80 g Mushrooms
30 g Spring onion
A thumb, cut into matchsticks Fresh ginger
2 cloves, about 6 g Garlic
One, sliced Fresh red chilli
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
5 g Rapeseed oil
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Cut the pak choi stalks from the leaves and halve the stalks lengthways. Have everything cut and next to the hob, because the cooking takes five minutes.
2. Heat the rapeseed oil in a wok until it just smokes. Add the ginger, garlic, chilli and the white part of the spring onion and stir for thirty seconds.
3. Add the prawns and cook for a minute a side, then the mushrooms and pak choi stalks for two minutes. Add the leaves and the tamari and toss for a minute until the leaves collapse.
4. Off the heat, add the sesame oil and the green part of the spring onion. Serve over the rice.

Contains crustaceans, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/ginger-prawn-pak-choi-stir-fry

AI-generated images illustrating the recipe.

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