| | Snow pea, asparagus and prawn stir-fry
Snow pea, asparagus and prawn stir-fry
Snow pea, asparagus and prawn stir-fry 4.3-5 9
  • Calories: 1696 kj
  • Fat: 16g
  • Carbohydrates: 31g

How to Make:

  1. Whisk the stock, lemon juice, honey, soy sauce and cornflour in a bowl.
  2. Heat half the oil in a wok over high heat. Stir-fry the prawns, in 4 batches, for 2 mins or until prawns curl and change colour. Transfer to a bowl.
  3. Heat remaining oil in wok over high heat. Add the onion, ginger and garlic and stir-fry for 3 mins or until just tender.
  4. Return the prawns to the wok with the snow peas, sugar snap peas and asparagus. Stir-fry for 2 mins or until heated through. Add the stock mixture and stir-fry for 1 min or until the sauce thickens. Sprinkle with cashews.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 3/4 cup (185ml) salt-reduced chicken stock
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) honey
  • 2 tablespoons salt-reduced soy sauce
  • 3 teaspoons cornflour
  • 2 teaspoons 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
  • 1/2 cup (75g) unsalted cashews, toasted
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