Monday, May 17, 2010
10 asparagus (cut to 5cm length)
10 prawns (half shelf and deveined)
3 cloves garlic (finely sliced)
5 slices ginger (finely sliced)
1 tsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
dash of salt
1. Heat oil in wok. Saute garlic and ginger until fragrant.
2. Add prawns. Stir fry until prawns turn pink.
3. Add asparagus and seasoning. Continue stirring until asparagus is crisply tender.