Prawns and Asparagus Stir-fry Recipe

This recipe is a great way to enjoy fresh asparagus. It is great served over pasta, or rice, and is a perfect recipe when you want big flavors on a small budget.

Wok, pot, bowl, plate.

14 oz./ 400 g peeled prawns

6 asparagus, trimmed, cut into 1-inch sections

1/2 red pepper, seeded, cut into strips (P1)

1/2 yellow pepper, seeded, cut into strips

3 slices ginger, cut julienne

1/2 cup chicken stock

7 tbsps.vegetable oil

1 tsp.chicken essence

2 tsps.salt, or to taste

1/2 tbsp.cornstarch, mixed with 2 tbsps.water

2 tbsps.Chinses rice wine, or dry sherry

P1

1. Combine the peeled prawns with 1 tsp.salt in a bowl, mix well and let it marinate for 10 minutes.

2. Put a large pot of water into a boil, then blanch the asparagus for 1 minute, drain well and set aside for later use.

3. Place a wok over high flame, heat 5 tbsps.vegatable oil till very hot, but not yet smoking, saute the ginger 20 seconds, or until aromatic, then add the marinated peeled prawns back into the wok, stir into 2 tbsps.Chinese rice wine, stir fry over medium heat until the prawns are golden-brown, then remove them to a plate for later use (P2).

P2

4. Add another 2 tbsps.vegetable oil into the same wok, stir fry the red and yellow pepper strips until tender, then add 1/2 cup chicken stock, asparagus and cooked prawns, stirring, toss gently once or twice to mix everything together.

5. Taste and add 1 tsp.salt and 1 tsp.chicken essence as desired, swirl into the cornsrarch and water mixture into the wok, stir to thicken.

6. Remove from the wok to a plate, serve immediately (P3).

P3