Chinese vegetables from the wok
Heat 2 tablespoons sunflower oil in the woks and the chopped onions soft and glassy. Remove the onion from the wok.
Heat 2 tablespoons sunflower oil in the stir-fry stir fry the meat sprinkled with salt and pepper almost done.
Add paksoi, garlic and broth. Bring the broth to the boil and let the pak choi simmer in a few minutes.
Stir in the fried onion cuttings, sesame oil, bean sprouts and shrimps. Heat everything up. Divide the plates.
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