Stir-fried bok choy with jumbo prawns

Asian greens like bok choy are loaded with nutrients including folic acid and calcium.
Recipe and photo provided by CanolaInfo.org
270 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Two bowls filled with shrimp, mushrooms and bok choy on wooden serving tray with chop sticks

Ingredients

Directions

  1. Step 1

    In large bowl, toss prawns with cooking sherry and ½ tbsp (7 mL) cornstarch.

  2. Step 2

    In wok or large saucepan, heat canola oil over medium high heat. Add ginger and stir fry for about 1 minute. Add prawns and stir fry until pink. Remove from pan and keep warm.

  3. Step 3

    In small bowl or cup, mix together chicken broth, sugar, soy sauce and remaining cornstarch.

  4. Step 4

    If needed, add a little more canola oil to the pan, add the bok choy and mushrooms. Stir fry for about 3 minutes. Return prawns and add chicken broth mixture. Serve hot from pan over steamed rice or noodles, if desired.

    NOTE: *If using dried whole mushrooms (available affordably in the ethnic aisle), place in a bowl and cover with boiling water and allow to stand for at least 20 minutes. When rehydrated, chop in halves or quarters.

Nutritional information

Per serving (1 of 4)

Calories
270
Protein
24 g
Sodium
90 mg
Potassium
686 mg
Total fat
10 g
Saturated fat
1 g
Cholesterol
40 mg
Carbohydrates
16 g
Fibre
2 g
Sugars
9 g
Added sugars
0 g

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