Stir-fried bok choy with jumbo prawns
Asian greens like bok choy are loaded with nutrients including folic acid and calcium.
270 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1In large bowl, toss prawns with cooking sherry and ½ tbsp (7 mL) cornstarch.
Step 2In 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.
Step 3In small bowl or cup, mix together chicken broth, sugar, soy sauce and remaining cornstarch.
Step 4If 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.
Per serving (1 of 4)
- 24 g
- 90 mg
- 686 mg
- Total fat
- 10 g
- Saturated fat
- 1 g
- 40 mg
- 16 g
- 2 g
- 9 g
- Added sugars
- 0 g
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