Shrimp with Pak Choi and Rice

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  30 small or 150g

• Garlic

  Raw

  1 ½ clove or 5g

• Ginger root

  Raw

  2 tbsp or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ medium or 23g

• Cabbage

  Chinese (pak-choi), raw

  1 cup, shredded or 70g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Chili Paste

  Red, Minced - Tiger Tiger

  2 tbsp or 30g

• Tomato puree

  Canned, without salt added

  1 cup or 250g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice Mix

  Long Grain & Wild Rice - Stop & Shop

  ½ cup mix or 86g

Directions

1. Prepare rice as per package directions. Set aside.
2. Peel the garlic and then peel the ginger with the edge of a spoon. Crush them both under the flat of your knife then finely chop. Chop the spring onion into 1/2 cm discs then separate the whites from the green. Finally, very finely chop your cabbage.
3. Slice the prawns in half lengthways. Heat the sesame oil in a large non-stick frying pan on a high heat. Once hot, add the garlic and the whites of the spring onion. Cook for 30 seconds before adding the prawns
4. As soon as the prawns turn pink add in the chilli bean paste (less if you don't like it spicy), the tomato purée, rice vinegar and soy sauce. Stir everything together and cook for a minute
5. Toss the cabbage and cook for a minute before removing the pan from the heat. Stir the greens of the spring onion through the mixture and serve it with the rice