Ingredients
Scale
- 1 large bunch asparagus, trimmed and sliced
- 12 pcs button mushrooms, sliced
- 350 g prawn, shelled and deveined
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 8 cloves garlic, minced
- 3 pcs small shallots, thinly sliced
- ground white pepper
- oil
Instructions
- In a wok add oil then sauté garlic and shallots.
- Add the mushrooms and stir fry for a minute.
- Add the prawns then continue to stir fry for one more minute.
- Add the asparagus then stir fry another minute.
- Pour the oyster sauce and fish sauce, toss to coat vegetables and prawns evenly. Then cook until asparagus is a vibrant green colour but still tender and crisp. Add a bit of water if it dries out.
- Season with ground white pepper then serve.