World Cuisine

  • 1–1½ tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 375 g (12 oz) flowering garlic Chinese chives, cut into 7 cm (3 inch) lengths (discard the hard ends of the stems)
  • 1 tablespoon light soy sauce
  • 2 tablespoons oyster sauce
  • 250 g (8 oz) small raw prawns, peeled, roughly chopped
  • a few slices of red chilli, to garnish

Heat the oil in a wok or large frying pan, add the garlic and stir-fry over a medium heat until lightly browned. Add the chives, light soy sauce and oyster sauce and stir-fry for 2–3 minutes.

Add the prawns to the wok and stir-fry for 3 minutes or until cooked as you like. Spoon on to a serving plate and garnish with chilli slices.

Serve immediately with boiled Jasmine rice or cooked noodles.

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