Stir-fry Royale Chives & Prawns
This stir-fry royale chives & prawns (青龙菜炒虾) was cooked with salted fish, garlic and ginger. Whenever I am at a loss about what vegetable to cook for the day, I know I won’t go wrong with royale chives (qing long cai 青龙菜). This vegetable is easy to prepare – just cut, wash & spin dry. Another reason why I like royale chives is that the price mark-up for this vegetable is particularly high as compared to other vegetables when ordering it at a restaurant. So that makes it so much more worthwhile to cook with royale chives at home.
The royale chives were stir-fried with salted fish, ginger and garlic for a savoury depth.
Heat up some oil and fry the salted fish bits until golden brown as shown above. Set the salted fish aside on a plate.
Use the remaining oil in the wok from frying the salted fish to stir-fry the prawns briskly until they just turn opaque. Set the prawns aside on a plate too.
Add some more oil. Stir fry garlic and ginger until fragrant.
Add the chives and mushroom seasoning powder.
Stir fry until chives have just started withering (pictured above), then cover with lid and steam for 1 minute.
Drizzle Chinese wine along the side of the wok…
… and return the prawns and salted fish back to the wok.
Stir fry quickly until the chives and prawns are just cooked.
Plate the dish and serve.