For this one I used a sachet of bought sweet chilli sauce! Chop a small onion and a piece of fresh ginger and sauté
briefly in a little hot olive oil. Cut bok choy stems into 3 cm chunks and add these to the pan and stir-fry for a minute.
Tip in raw prawns and stir-fry until they start to turn pink, then add the sweet chilli sauce. Bring to a simmer, then
add the leaves of the bok choy, cut into 3cm slices, together with a thinly sliced deseeded red chilli, and stir fry until
the leaves just start to wilt, then serve immediately alongside white rice, garnished with chopped spring onions.