Name: Stir Fried Ginger Prawns with Asparagus and Snow Peas
Prep time: 20 min
Cook time: 15 min
Ingredients: 600g green prawns shelled and de-veined; 1/2 tablespoon vegetable oil; 150g snow peas, trimmed; 1 bunch asparagus, trimmed, tough ends removed, each cut diagonally into 3 pieces; 1 small red capsicum, cut into small dice; 3 spring (green) onions, finely sliced diagonally; 8 pieces baby sweet corn, halved lengthwise; 3 cm piece fresh ginger, grated; 2 garlic cloves, crushed; 1 1/2 tablespoons (30mL) Kikkoman Less Salt Soy Sauce; Coriander leaves, to serve; Steamed rice, to serve

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Heat the oil in a non-stick fry pan over medium heat. Cook the prawns, stirring, for about 3 minutes or until they change colour and are just cooked. Do not overcook. Set aside
Blanch the snow peas and asparagus for about 30 seconds in simmering water. Drain and set aside
Add snow peas, asparagus, capsicum, spring onions and sweet corn to the pan and stir fry for 2 minutes or until just tender. Add ginger and garlic and cook for 1 minute, taking care not to burn
Return prawns to the pan with the vegetables and toss to combine. Serve immediately with steamed rice

Tips & Hints:

600g cooked chicken can be substituted for prawns if desired

Heat the oil in a non-stick fry pan over medium heat. Cook the prawns, stirring, for about 3 minutes or until they change colour and are just cooked. Do not overcook. Set aside
Blanch the snow peas and asparagus for about 30 seconds in simmering water. Drain and set aside
Add snow peas, asparagus, capsicum, spring onions and sweet corn to the pan and stir fry for 2 minutes or until just tender. Add ginger and garlic and cook for 1 minute, taking care not to burn
Return prawns to the pan with the vegetables and toss to combine. Serve immediately with steamed rice

Tips & Hints:

600g cooked chicken can be substituted for prawns if desired

Heat the oil in a non-stick fry pan over medium heat. Cook the prawns, stirring, for about 3 minutes or until they change colour and are just cooked. Do not overcook. Set aside
Blanch the snow peas and asparagus for about 30 seconds in simmering water. Drain and set aside
Add snow peas, asparagus, capsicum, spring onions and sweet corn to the pan and stir fry for 2 minutes or until just tender. Add ginger and garlic and cook for 1 minute, taking care not to burn
Return prawns to the pan with the vegetables and toss to combine. Serve immediately with steamed rice