Mushroom Prawn and Asparagus Stir-fry
Preparation: 20 minutes + marinating
Cooking: 10 minutes
1/3 cup oyster sauce
2 tblspn soy sauce
1 tblspn brown sugar
600 g green king prawns, peeled and deveined
300 g cup mushrooms, thickly sliced
2 tblspn peanut oil
1 red onion, peeled and cut into wedges
1 bunch choy sum, trimmed and chopped
1 bunch asparagus, trimmed and cut into 3cm lengths
Rice or noodles, to serve
Combine oyster sauce, soy sauce and brown sugar in a small jug. Place prawns and mushrooms into separate bowls. Pour ¼ of soy mixture over prawns and remaining soy mixture over mushrooms. Toss well to coat. Cover and place in the fridge to marinate for 15 minutes. Heat a wok over high heat until hot. Add 1 tablespoon oil and prawns and stir-fry for 1-2 minutes or until pink. Remove and set aside.
Add remaining oil and onion to wok and stir-fry for 1 minute. Add choy sum stems and asparagus and stir-fry for 1 minute. Add mushrooms and stir-fry for 2 minutes or until mushrooms are almost tender. Add prawns and choy sum leaves and stir-fry for 1 minute or until leaves just wilt. Serve immediately with rice or noodles.