1 tbsp olive oil
200 grams large tiger prawns
2 cloves garlic, coarsely chopped
1 onion, sliced
1-inch ginger, thinly sliced
125 grams chestnut mushrooms
80 grams of spinach
1 tsp RoniB’s Kitchen Garlic Chilli Oil (you may add more to your taste)
1 tbsp soy sauce
1 tsp Shaoxing rice wine
Heat oil in wok or pan over medium heat.
Add garlic, onions and ginger. Saute for about 3 minutes or until soft and fragrant.
Add the mushrooms and cook until they turn soft.
Add the prawns and cook until they turn pink. You will notice a bit of liquid coming out of the prawns, that is good. This helps steam cook them.
Add the soy sauce, rice wine and spinach. Cook until some of the liquid has evaporated and the spinach wilted.
Add RoniB'sKitchen Garlic Chilli Oil and toss to cover the prawns and vegetables.
Adjust seasonings to taste.
Serve hot with cooked rice.
Here's another dish that is so easy to make and a great weekday meal.