For 2 (For 4)
Vegetable Stock Pot: 1 (2)
Jasmine Rice: 1 pack (2 packs)
Sesame Seeds: 1 pod (2 pods)
Spring Onions: 1 bunch (2 bunches)
Ginger: 1 piece (2 pieces)
Vegetarian Stir Fry Sauce: 1 pod (2 pods)
Pak Choi: 1 pack (2 packs)
King Prawns: 1 pack (2 packs)
Per serving: Energy (kcal) 422 Fat 4g of which saturates 2g Carbohydrates 68g of which sugars 7g Protein 29g Salt 1.65g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Poaching is not just a cooking method for many Chinese chefs but an art form, a lifelong pursuit of perfectly cooked yet irresistibly succulent morsels infused with flavours that are tantalisingly delicate. We’ve included instructions here for a technique called ‘oil-drenching’, which is a typical way to intensify and enrich steamed or poached dishes— a quick burst of hot oil is poured over aromatic ingredients to create a rapid, perfectly fragrant sauce. It might sound intimidating, but if done carefully over a stable, heatproof vessel, it’s sure to become your new favourite dinner-party trick.
Preparation time:For 2 - 15 minsFor 4 - 20 mins
Cooking time:For 2 - 20 minsFor 4 - 25 mins