Ingredients
- 4- 6 heads Carnlea Park Choy - cut into chunks
- 1 tbsp olive oil
- 2 potatoes - lightly steamed and sliced finely
- 4 spring onions - 1 inch strips
- 1 lime zest and juice
- 1 dsp rice vinegar
- 1 red onion - sliced
- 1 clove garlic - chopped
- 150g/6ozs large king prawns
- 4 dsp water
Optional Ingredients
The flavour of this dish can vary by the addition of 2 dsp rice wine vinegar, plum sauce, oyster sauce, soy sauce. Choose any one to vary the flavour.
- serves :
- 4
- prep time :
- 10 mins
- cooking time :
- <10mins
Method
To prepare the Shanghai Pak Choy, wash well just before using. Pat dry, cut a fine slice from the base then cut into large 1- 1½ inch chunks both the white stem and the vivid green leaves.
Prepare the other ingredients
Slice the onion. Chop the spring onion into 1 inch strips. Grate zest from the lime and squeeze the juice. Wash and slice the potatoes and gently steam for 2- 3 minutes then pat dry. Peel and chop the garlic Heat the oil in a wok or large frying pan, add the garlic and red onion and cook over a medium temperature for 2- 3 minutes. Next add the potato slices, prawns if being used (or simply leave out for a great vegetarian dish) spring onions and Shanghai Pak Choy. Cook over a high temperature for 1 minute then add 4 dsp water, zest and juice of 1 lime and rice vinegar. Stir well to combine all ingredients and serve hot, garnished with finely shredded uncooked pak choy.
