Prawn Stirfry with Garlic and White Wine

What’s better than cooking and listening to Etta James on a Sunday? For me, it’s pretty good! I actually was thinking I wasn’t going to share this little dish on my blog because it was just kind of thrown together. But guess what? It was pretty tasty, so here it is. The thing about a quick stir-fry is that you are the master. I like to just make things up as I go — and so can you. For this one, I just used olive oil, white wine, a ton of garlic and a few other things. I had an advantage, though – I had a pound of fresh prawns. And you can’t really go wrong there.

So here’s what I did:

Ingredients:

1 lb fresh prawns, shelled and cleaned.
4 stalks baby bok choy
1 medim onion
1 red bell pepper
a few big splashes of olive oil
a few splashes of white wine
kosher salt and freshly ground pepper to taste
2 big tbls freshly crushed garlic
1 tsp crushed red pepper (optional)

• Heat a couple tbls in a heavy pan.
• Throw a tbls of garlic in the pan for about 10 seconds.
• Add the prawns, a couple pinches of the salt, and stirfry for a couple minutes until they are no longer translucent.
• Remove prawns from the pan.
• Add a little more olive oil to the same pan.
• Add another tbls of garlic with the crushed red pepper for about 10 seconds.
• Add the red peppers for about a couple minutes and then add the onions and bok choy (and another pinch of salt) and continue to stirfry for another couple minutes.
• When it’s nice and hot and things look pretty stirred up, return the prawns and any extra drippings back to the pan with the vegetables.
• Now add a few splashes of wine and cover for a couple minutes.
• That’s it! Just give a quick toss and you’re ready to enjoy it.

Serving suggestion: Just spoon over Jasmine or Basmati rice (my favorites for white rice). Of course your favorite rice is the best choice! Also, I sprinkle some additional crushed red pepper on the top.

Enjoy!