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Snow pea, asparagus and prawn stir-fry
Snow pea, asparagus and prawn stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute prawn stir-fry, perfect for busy weeknights.
Ingredients:
  • 185ml chicken stock
  • 60ml honey
  • 42.00 gm salt-reduced soy sauce
  • 7.50 gm cornflour
  • 2 tsp sesame oil
  • 1kg raw prawns, peeled leaving tails intact, deveined
  • 1 red onion, cut into thin wedges
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 garlic clove, thinly sliced
  • 200g snow peas, ends trimmed,
  • 100g sugar snap peas, ends trimmed, halved lengthways
  • 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
  • 75g cashew
Instructions:
  • Combine the stock, lemon juice, honey, soy sauce, and cornflour in a bowl and whisk until smooth.
  • In a wok over high heat, sizzle prawns in batches in hot oil until they curl and change color, about 2 minutes each batch. Transfer to a bowl.
  • In a hot wok, sauté onion, ginger, and garlic in the remaining oil until just tender, about 3 minutes.
  • Add the prawns back to the wok along with the snow peas, sugar snap peas, and asparagus, stir-fry for 2 mins until heated through. Pour in the stock mixture and stir-fry for 1 min until the sauce thickens. Finish by sprinkling with cashews.

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