The finished recipe. Ginger Prawn and Pak Choi Stir-Fry with TamariIngredients 1 to 6. 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 GarlicIngredients 7 to 11. 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.)Step 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.Step 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.Step 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.Step 4. Off the heat, add the sesame oil and the green part of the spring onion. Serve over the rice.
Fuel8
