Quick Prawn and Pak Choi Stir Fry with Mushroom XO sauce

Dead Simple stir fry using one of my new favourite condiments I found. You can easily mimic this texture using Chilli oil and finely chopped shitake mushrooms or normal juicy mushrooms. I do recommend getting this Chilli oil as it is delicious!

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I got this XO sauce in a chinese supermarket local to me and it has the best texture and flavour. This stir fry was dead easy and quick, perfect for a mid week dinner or something you want quick but is nutritious. A couple of dollops of this sauce lifts a dish and adds so many flavour bombs!

What you will need:

Prawns

2 Tbsp Shitake Sauce

Thumbsized piece of ginger peeled and sliced into matchsticks

Pak Choi

2 tbsp Oyster sauce

1 tbsp Soy Sauce

2 Cloves of garlic minced

2 strands of Spring Onions roughly chopped into large pieces

1 tbsp Sesame oil

2 tbsp Water

Method:

  1. Get your pan hot with the sesame oil in and add your spring onion, garlic and ginger.

  2. Add your prawns and sautee the ingredients together and make sure they are well coated in the fresh aromatics. Add the Oyster sauce and soy sauce.

  3. Add your chopped or torn Pak Choi. Sautee make sure the Prawns and vegetables get a good coating of all the sauces and ginger, garlic etc.

  4. Add the water and put the lid on the pan and turn the heat off. You want the Pak Choi to still be crunchy and have a good texture. If you want it softer then obviously stir fry for longer but the crunch of the vegetables and Al dente texture is best when the Pak Choi isn’t over cooked.

  5. To serve: A healthy scattering of XO Shitake sauce on top with fresh garnishes like coriander or fresh chilli. I ate this as it is but you can easily toss some noodles or steam some rice to enjoy with this dish. Super quick, super tasty!

Zosima Fulwell