If you are wondering what to cook tonight, why not try this easy and healthy recipe? It is ready to eat in just 30 minutes.
1kg raw prawns, peeled and deveined with tails intact
60ml lemon juice
185ml chicken stock
2tbsp soy sauce
2tsp sesame oil
5cm piece of peeled ginger sliced into matchsticks
200g trimmed snow peas
1 thinly sliced garlic clove
100g sugar snap peas, trimmed and halved lengthwise
2 bunches trimmed asparagus sliced into 5m pieces
75g unsalted, toasted cashews
1 red onion sliced into wedges
- In a bowl, whisk together the soy sauce, lemon juice, cornflour and honey.
- Heat a wok over high heat and add half the oil. Stir-fry the prawns in 4 batches, cooking for approximately 2 minutes each batch until they change colour and begin to curl, and transfer to a bowl.
- Add the remaining oil and stir-fry the garlic, ginger and onion for about 3 minutes, until just tender.
- Add the snow peas, asparagus, sugar snap peas and prawns to the wok and stir-fry for 2 minutes until heated through. Add the stock and cook for another minute or two until just thickened. Garnish with cashews and serve.