1 x Marion’s Kitchen San Choy Bow, which includes:
SAN CHOY BOW SAUCE
2 tbsp vegetable or canola oil
2 garlic cloves, finely chopped
1 long red chilli, finely sliced
600g (about 1.3 lb) peeled and deveined prawns
2 bunches bok choy, quartered lengthways
2 spring onions (scallions), ends trimmed, cut into 3cm strips
Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes until soft. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
Heat oil in a wok or frying pan over high heat. Add garlic and chilli and stir-fry for a minute. Add prawns and stir-fry for 2 minutes until almost cooked. Add bok choy and my SAN CHOY BOW SAUCE and stir-fry for another minute.
Open up those crunchy Water Chestnuts, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Toss to combine, then remove from heat.
Sprinkle your stir-fry with the CRUSHED PEANUTS and sliced spring onion and serve.