A healthy stir-fry, with prawns, green asparagus, baby corn & red chillies.
Trim woody ends from asparagus spears and slice into 5cm lengths on the diagonal.
Heat peanut oil in a hot wok and stir fry prawns for 1 minute.
Add ginger, asparagus, baby corn and chillies, stir fry 1 minute.
Pour in wine and simmer for 10 seconds.
Add sugar, soy and sesame oil, stir fry 20 seconds.
Add stock and simmer for 2 minutes or until prawns are just tender.
Finally add cloud ear fungus, vinegar and pak chii farang, stir to combine.
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