chineseprawnlowfatstir-fryweeknightbok-choysnap-peas

Qing Chao Xia Ren

Name: Qing Chao Xia Ren
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g raw peeled prawns; 200 g bok choy; 120 g snap peas; 10 g garlic; 10 g fresh ginger; 30 g spring onions; 10 ml neutral oil; 30 ml water; 20 g oyster sauce; 10 ml light soy sauce; 6 g cornstarch; 1 g white pepper; 2 ml sesame oil; 45 ml water

This fast stir-fry pairs sweet, tender prawns with crisp bok choy and snap peas in a light, glossy oyster-soy sauce. Fragrant ginger and garlic give it classic wok aroma while keeping the dish clean, bright, and low in fat.

15 min

2 servings

205 kcal

Chinese

Ingredients

Prawn and vegetable stir-fry

250 graw peeled prawns
200 gbok choy
120 gsnap peas
10 ggarlic
10 gfresh ginger
30 gspring onions
10 mlneutral oil
30 mlwater

Light sauce

20 goyster sauce
10 mllight soy sauce
6 gcornstarch
1 gwhite pepper
2 mlsesame oil
45 mlwater

Instructions

1
Prepare everything before heating the wok: pat the raw peeled prawns dry, separate the bok choy leaves and slice any large stems in half lengthwise, trim the snap peas, finely chop the garlic and fresh ginger, and slice the spring onions into 3 cm lengths. Stir together the oyster sauce, light soy sauce, cornstarch, white pepper, sesame oil, and water until smooth with no lumps.
2
Heat a wok or large frying pan over high heat until very hot, then add the neutral oil and swirl to coat. Add the garlic and fresh ginger and stir-fry for about 10 seconds only, just until fragrant; do not let them brown or they will taste bitter.
3
Add the raw peeled prawns in a single layer and stir-fry for 1-2 minutes until they are mostly pink on the outside but still slightly translucent in the centre. Keeping them just underdone at this stage prevents overcooking later.
4
Add the bok choy stems first, the snap peas, and the spring onions. Stir-fry for 1 minute, then add the bok choy leaves and 30 ml water. Toss continuously for another 1-2 minutes until the greens are just wilted and the snap peas are bright green and crisp-tender.
5
Give the sauce a quick stir to recombine the cornstarch, then pour it around the edge of the wok. Toss for 30-60 seconds until the sauce turns glossy and lightly coats the prawns and vegetables. The prawns should now be fully opaque and gently springy when pressed.
6
Serve immediately while the vegetables are still vibrant and the sauce is light and silky.

Nutrition per serving

205 kcal

Calories

28g

Protein

11g

Carbs

Fat

Fiber

Notes

•For a true 15-minute cook, buy peeled prawns and wash the vegetables first before starting.
•Do not overcrowd the wok; if your pan is small, cook the prawns for 30 seconds less and keep the vegetables moving constantly to avoid steaming.
•This dish is lightly sauced by design for a low-fat menu; if serving with rice, spoon any juices from the wok over the rice.
•A splash of hot stock can replace some water if you want a slightly deeper savoury flavour without adding more oil.

Background

Quick seafood stir-fries are common in Cantonese home cooking, where the goal is to preserve the natural sweetness of prawns and the fresh texture of green vegetables. Lightly sauced wok dishes like this reflect the Chinese preference for balance, speed, and ingredient-led cooking rather than heavy seasoning.

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