Chinese-style vegetables with prawns in hoisin sauce
Bart van Olphen is a big fan of Chinese food. It's the inspiration for this lovely dish with hoisin, which means 'seafood' in Cantonese.
2 Recipe - persons
Recipe - time: 20
Recipe - ingredients
7 ounces (200 g) Chinese dried wheat or rice noodles
2 tablespoons raw sesame oil
2 garlic cloves, sliced
3/4 inch of ginger, peeled an sliced
1 red chile, seeded and and finely chopped
8 to 10 tiger prawns, heads removed, pealed and deveined
7 ounces (200 g) Chinese broccoli
7 ounces (200 g) baby bok choy
2 scallions, cut into 1-inch pieces
1 tbs fish sauce
2 tbs hoisin sauce
1 tbs rice vinegar
1 tbs soy sauce
Chinese five-spice powder
Recipe - how do you make it
A delicious meal, ready in 20 minutes!
Recipe - steps
1 Cook the noodles according to the package directions, drain and rinse in water. Mix in 1 teaspoon of the sesame oil, so they don't stick together. Set aside.
2 Place a wok over high heat and add the remaining 1 tablespoon sesame oil. Sauté the garlic, ginger and chile for 30 seconds, constantly moving the pan so they don't burn.
3 Add the prawns. Stir-fry for 30 seconds before adding the broccoli, bok choy and scallion. Cook for 1 minute.
4 Deglaze with the fish sauce. Mix in the hoisin sauce, rice vinegar and soy sauce. Stir in the noodles and serve immediatly with a pinch of five-spice powder and the extra red chile.
