She's back in the kitchen with a dish that's so quick to put together, it'll beat the local takeaway on speed, price and taste every time - from fridge to fork in ten minutes flat!
Dish: Spicy honey garlic prawns with water chestnuts and wok-fried pak choi.
Recipe taken from Stir Crazy by Ching He Huang
Spicy honey garlic prawns with water chestnuts
1 tbsp rapeseed oil
2 garlic cloves, crushed and finely chopped
Knob of fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
200g raw tiger prawns, shelled and deveined
1 tbsp Shaohsing rice wine or dry sherry
1 x 225g can of water chestnuts, drained
1 tsp chilli bean paste
1 tbsp runny honey
1 tbsp low-sodium light soy sauce
2 spring onions, cut on an angle into 1 cm slices, to garnish
Heat a wok over a high heat until smoking and add the rapeseed oil.
Add the garlic, ginger and chilli and stir fry for a few seconds to release their aroma.
Add the tiger prawns and leave to sear and brown for a few seconds, then flip them over and cook for 1 minute. Season with the Shaohsing rice wine or dry sherry.
Add the water chestnuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few seconds to mix the sauces well.
Garnish with the spring onions and serve with the pak choi and some steamed rice.
Simple wok-tossed ginger pak choi
1 tbsp rapeseed oil
1 pinch of flaky sea salt
Few slices of peeled ginger
200g baby pak choi, leaves separated and sliced on the angle in half
1 small drop of Shaohsing rice wine (or cold vegetable stock or water)
1 teaspoon low sodium light soy
1 teaspoon toasted sesame oil
Heat a wok over high heat and add the rapeseed oil. Give the oil a swirl.
Add a pinch of sea salt add the ginger and stir for 3 seconds then add the pak choi. Toss cooking for 30 seconds.
Season with Shaohsing wine or vegetable stock or water to create some steam to help steam cook the vegetables.
Drizzle in low sodium light soy and toasted sesame oil and toss one last time, not overcooking the pak choi.