Cuisine Fish & Shellfish, High Calcium, Low Carbohydrate, Mediterranean, Quick Easy
Servings 4People
Ingredients
2TbspOyster Sauce
2TbspSoy SauceSalt-reduced
400gGreen Medium-sized King PrawnsPeeled and deveined
300gCup MushroomsThickly sliced
1pcSmall Red OnionPeeled and cut into wedges
1pcBunch Choy SumTrimmed, leaves separated and stem chopped
1pcBunch AsparagusTrimmed and cut into 3 cm lengths
1TbspBrown Sugar
Instructions
Combine oyster sauce, soy sauce and brown sugar in a small jug. Place prawns and mushrooms into separate bowls. Pour quarter of the soy mixture over the prawns and remaining soy mixture over mushrooms. Toss well to coat. Cover and place in the fridge to marinate for 15 minutes.
Heat a wok over high heat until hot. Spray with cooking spray and stir-fry the prawns for one to two minutes or until pink. Remove and set aside.
Add onion to wok and stir-fry for one minute. Add choy sum stems and asparagus and stir-fry for one minute. Add mushrooms and stir-fry for two minutes or until mushrooms are almost tender.
Add prawns and choy sum leaves and stir-fry for one minute or until leaves just wilt.