Asparagus Stir-Fried With Prawns

This wonderful light thai meal will not only hit the spot, but the tastebuds too. It can be whipped up in a matter of no time as a main meal with rice or just as a quick snack without the rice. I tend to have this at least once a fortnight, because it is that damn good!

Serves: 1-2

Preparation time: 15 minutes
Cooking time: 10-12 minutes

Ingredients

• 10 thin asparagus spears, cut to 4cm lengths
• 10 medium-sized raw prawns, tails left on (heads optional)
• 6 cloud ear mushrooms
• 2 garlic cloves
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• A little oyster sauce
• 1/4 cup water
• Pinch of salt
• Pinch of white sugar
• Pinch of ground white pepper

Method

1. Crush garlic to a coarse paste with the salt.
2. Heat a well-seasoned wok over medium-high heat. When hot, pour in the oil and add the garlic paste, asparagus and prawns. Stir fry, taking care that the garlic doesn't burn.
3. When prawns and asparagus are just about cooked add the cloud ear mushrooms, moisten with the water, and simmer for a moment.
4. Season with the soy and oyster sauce, sugar and pepper. Continue to stir through for a short moment before serving.
5. Eat!