Bok choy or, better still, gai lan will be perfect here. Eat it hot and spluttering from the pan.

　　

Ingredients

enough for 2

　　Chinese greens – 5 ounces (150g)

　　ginger – a thumb-sized piece

　　lemongrass – a large stalk

　　small, hot red chiles – 2

　　green onions – 2

　　peanut or vegetable oil – 2 tablespoons

　　large raw prawns – 1 pound (500g)

　　lime juice – 3 1/2 tablespoons (50ml)

　　nam pla (Thai fish sauce) – 3 1/2 tablespoons (50ml)

　　sugar – 2 teaspoons

　　cilantro leaves – a large handful

　　basil leaves – a large handful

　　

Step 1

Do the prep first, because everything happens quite quickly once you start cooking. Wash the leaves and remove any tough stems. Peel the ginger, then grate it or cut it into small, matchsticklike shreds. Remove the tough outer leaves of the lemongrass and very finely shred the tender heart. Finely chop the chiles, removing the seeds if you prefer cooler spicing. Finely shred the green onions.

　　

Step 2

Warm the oil in a wok or shallow pan. Add the ginger, lemongrass, chiles, and green onions and stir-fry for a couple of minutes, until the ginger starts to color. Drop in the prawns. As they turn opaque and color lightly, add the lime juice, nam pla, and sugar. When all is sizzling and fragrant, add the greens, turning them over in the pan as they start to wilt and darken. As soon as they are tender, add the cilantro and basil leaves and serve immediately.

　　Tender