Ingredients
- 2 cups rice
- peanut oil
- 16 large green (raw) prawns (peeled)
- 4 cloves garlic (finely chopped)
- 2 red chillies (finely chopped)
- 3 heads bok choy (trimmed and leaves separated)
- 2 tsp sesame oil
- 150ml chicken stock
- 3 tbsp oyster sauce
- 1/2 cup cashews toasted and coarsely chopped
Method
Place 2 cups rice and 1L water in a large saucepan over medium heat and bring to the boil. Stir, reduce heat to low and simmer, covered, for 12 minutes.
Heat 2 tbsp peanut oil in a wok over medium heat. Stir-fry green (raw) prawns (peeled) until just cooked. Remove prawns and add garlic (finely chopped) and chillies (finely chopped). When garlic starts to colour, add bok choy (trimmed and leaves separated) and stir until wilted.
Return prawns to wok. Add 2 tsp sesame oil, chicken stock and 3 tbsp oyster sauce and stir to heat through.
To serve
Serve prawns with rice and sprinkle with cashews (toasted and coarsely chopped).
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
