Qing Chao Xia Ren

Nutrition · per serving

Steps

1. 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.

   250 g raw peeled prawns200 g bok choy120 g snap peas10 g garlic10 g fresh ginger30 g spring onions20 g oyster sauce10 ml light soy sauce6 g cornstarch1 g white pepper2 ml sesame oil45 ml water
2. 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.

   10 ml neutral oil10 g garlic10 g fresh ginger
3. 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.

   250 g raw peeled prawns
4. 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.

   200 g bok choy120 g snap peas30 g spring onions30 ml water
5. 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.

   20 g oyster sauce10 ml light soy sauce6 g cornstarch1 g white pepper2 ml sesame oil45 ml water
6. 6

   Serve immediately while the vegetables are still vibrant and the sauce is light and silky.

Origin & History

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.