Chinese-styleKitchen not checked
White-sauce prawns & greens
A pale stock-forward wok sauce for seafood
16 min · wok · serves 2What we need
Prawns350 g
Bok choy / choy sum300 g
Mushrooms120 g
Cooking oil / ghee15 ml
Cornstarch Slurrycheck pantry
White Peppercheck pantry
From prep
CLEAR · 120 mlnot checked
WOK-W · 60 mlnot checked
Method
- 1
Sear prawns quickly and remove.
- 2
Stir-fry vegetables and mushrooms until just tender.
- 3
Add WOK-W, simmer and thicken lightly.
- 4
Return prawns for no more than 1–2 minutes and finish with white pepper.
Why this recipe is here
A second white-sauce meal proves the mid is not a one-recipe jar and gives seafood a cleaner treatment than dark soy sauce.
Lean prawns and a high vegetable ratio make this one of the lightest meals in the library.
AFTER DINNER
How was it?
Josh
G