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Extract from Gok's Wok • By Gok Wan • Published by Ebury Press

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins

Gok's Wok
Amidst our hectic modern lives, it is easy to put a dinner date in the diary and then completely forget about it until an hour before your guests are due to arrive. With nothing in the fridge apart from half a bottle of wine, you begin wondering how you can dress up a takeaway as a home-cooked meal. Well, fear not, as here is a recipe that delivers maximum flavour using only long-lasting store-cupboard basics and which will be ready in under half an hour.

SERVES 4

Posted by Ebury Publishing Published See Ebury Publishing's 77 projects » © 2018 Gok Wan / Ebury Press · Reproduced with permission. · Gok’s Wok by Gok Wan (Ebury Press, hardback £20) Photographer: Romas Foord
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  • Step 1

    Heat half of the oil in a wok over a medium to high heat. When hot, add the prawns and fry for 2–3 minutes, stirring every now and then, until they have defrosted and turned a delicious coral colour (they won’t be fully cooked at this point). Tip the prawns on to a plate and wipe your wok clean with kitchen roll. Heat the remaining oil in the wok over a medium to high heat. Once hot, fry the onion for 1 minute before adding the garlic, ginger and chillies. Stir-fry for a further minute and then return the half-cooked prawns to the wok. Heat through for 1–2 minutes and then add the beans and peas. Stir-fry the whole lot for a further 2–3 minutes until everything is heated through.

  • Step 2

    Add the remaining ingredients apart from the lime juice and sweet chilli sauce and toss together until well combined. Don’t even mess around plating up this dish, just place the wok in the middle of the table with the lime wedges and chilli sauce, if using, alongside and revel in the eating-induced silence that is sure to fall over your friends.

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