I flipped though my list of recipes and decided to pull out a side dish recipe, made with Chinese cabbage, prawns, spring onion, a generous amount of garlic and light soy sauce. A vegetable side dish has to be there especially for our rice. Instead of twisting and turning over an elaborated and fancy side dish, I always prefer a "no-sweat" dish with any of our reasonably price local veggie. The balance of prawns from my recipe of "Lemongrass Prawn and Brinjal Curry" was sitting in my fridge for few days and it was about time I did something with them.
Chinese cabbage consists of long, thick white stalks with pale yellowish leaves on the top, also around the edges of the stalks. Separate the stalks from the leaves before cooking because the stalks will take a longer time to cook. The leaves should be added towards the last few minutes with spring onion. That way, you get an equal balance of texture from the stalks and the leaves. After washing the cabbage, pat them dry if you don't want too much of liquid in the dish.
1/2 (about 400g) Chinese cabbage - separate the stalks from the leaves. Slice the stalks lengthwise and tear the leaves into smaller pieces.
6 medium six prawns - cut into 2-3 pieces
10-15 garlic- remove skin and gently crushed
3 stalks of spring onions - slice into 1/2 inch length
1 tbsp light soy sauce
1/2 tbsp Chinese wine (optional)
3 tbsp oil
Pepper and salt for taste
In the heated oil, sauté garlic.
Add prawns and stir till dark pink in color and cooked.
Add the rest of the ingredients except for spring onions and cabbage leaves.
Stir all in quickly.
Lastly put in spring onions and leaves.
Give a couple of stirs and remove from heat.
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