Prawns & Tender Vegetables Stir Fry

Freshness and deliciousness on a plate comes with succulent prawns stir fried with tender vegetables requiring only a toss in the wok.  I use wild caught Australian prawns, broad beans in their pods, asparagus, snow peas and pre-cooked, vacuum-packed bamboo shoots available from Asian grocery stores.  (Frozen broad beans can also be used and if you are not keen on bamboo shoots, substitute with parboiled slices of carrots.)  After initial preparations, the dish comes together in minutes as soon as the ingredients hit the wok.  This is Cantonese stir fry at its best.  Serve with steamed rice.

Serves 2

INGREDIENTS

• 12 medium size raw prawns
• 100g / 3½oz pre-cooked, vacuum-packed bamboo shoots, rinsed and sliced
• 100g / 3½oz snow peas
• 6-8 asparagus spears
• 8-10 broad beans in pods or 130g / 4½oz frozen broad beans
• 3 tablespoons vegetable oil
• 6 thumb-sized slices of ginger 
• 2 garlic cloves, crushed
• 2 tablespoons Chinese Shaoxin wine
• 1 tablespoon light soy sauce
• 1 tablespoon malt vinegar or rice vinegar
• 2 teaspoons sugar
• ¼ teaspoon sesame oil
• 2 tablespoons water

METHOD

Preparation of ingredients:

1. Remove heads and shells from prawns, leaving the tails intact.  Make a slit on the back of each prawn to expose and remove the vein.
2. Snap off the stem end of snow peas, then pull the fibrous string down the length of the pod to tenderise.
3. Snap off the woody ends of the asparagus, then slice each spear into 2 or 3 sections. 
4. Remove broad beans from their outer pods (unless you are using frozen broad beans). 
5. Bring a small saucepan of water to a boil and blanch the asparagus for 1 minute.  Remove with a slotted spoon, then refresh under cold water.   
6. Bring the water back to a boil and cook the broad beans for 2 minutes.  Drain and refresh under cold water, then gently squeeze the beans out from their casings.

Cooking:

1. Heat 2 tablespoons oil in a wok over high heat until very hot.  Add the prawns and stir fry for 1 minute until they curl up and change colour.  Remove from wok and set aside.
2. Add remaining 1 tablespoon oil to the wok.  Add ginger and garlic and stir fry for 30 seconds.  Add bamboo shoots, snow peas, asparagus, broad beans and prawns.  Toss to combine with ginger and garlic.
3. Add wine, soy sauce, vinegar, sugar and sesame oil.  Stir fry for 30 seconds.
4. Pour in water and stir fry for a further 30 seconds.
5. Remove from wok and serve immediately with steamed rice.