Mushroom Prawn and Asparagus Stir-fry

Preparation: 20 minutes + marinating

Cooking: 10 minutes

Serves 4

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 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.