250g/8oz medium green prawns
2 bunches (500g/1lb) fresh asparagus
1 tablespooon peanut oil
1 teaspoon crushed garlic
1 medium onion, finely sliced
freshly-ground black pepper
3 tablespoons salt-reduced soy sauce
roasted peanuts, to serve

Serve with:
Steamed basmati rice

Methods/steps

1. Peel and devein prawns. Rinse asparagus, trim stems and cut into 8cm/3in lengths.

2. Heat oil in a wok or deep pan, add garlic and onion and stir-fry on high for 1 minute. Add asparagus, prawns and pepper; stir-fry for 2-3 minutes, until prawns turn pink as asparagus is tender-crisp.

3. Stir in soy sauce. Serve over cooked rice and top with a sprinkle of roasted peanuts.

Additional Tips

Variation:
Substitute 500g/1lb fresh broccoli, trimmed and cut into florets, for asparagus. Stir-fry broccoli first for 2 minutes, then cover and simmer for 1 minute or until tender crisp. Add prawns, sauce and pepper; stir-fry until prawns turn pink.

Preparation time: 10 min Cooking time: 4 min

Nutrition per serve:
807 Kilojoules (192 Calories), 10g fat (including 1g saturated fat), 5g carbohydrate (including 4g sugars), 3g fibre and 776mg sodium. Read our nutrition rating system.