Ginger Prawn and Pak Choi Stir-Fry with Tamari
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
Tamari instead of soy sauce keeps wheat out of the dish, and it tastes a little rounder. Ordinary soy works the same way if gluten is not a concern.
Sesame oil goes in at the end, off the heat. Fried, it turns bitter and you lose the reason for buying it.

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