The Weekly | July 13, 2016
Prep 15 mins
Cook 5 mins
2 tbsps vegetable oil
16 king prawns, peeled, deveined, tails on
125 punnet baby corn, halved lengthways
1 bunch asparagus, trimmed, sliced
150g snow peas, trimmed, halved diagonally
2 garlic cloves, thinly sliced
1 tbsp soy sauce
1 tsp oyster sauce
½ tsp sugar
Baby coriander leaves, to serve
1. In a wok, heat half oil on high. Stir-fry prawns 1 to 2 mins, until colour changes. Remove.
2. Heat remaining oil in wok. Stir-fry corn 1 min. Then add asparagus, snow peas and garlic, stir-frying 1 min until colour turns bright and texture is tender-crisp.
3. Return prawns to wok with combined sauces and sugar. Stir-fry 1 to 2 mins. Serve hot, sprinkled with coriander.