mushroom, prawn & asparagus stir-fry

preparation time: 20 minutes + 15 minutes marinating time
cooking time: 10 minutes 
serves: 4

1/3 cup oyster sauce
2 tbs soy sauce
1 tbs brown sugar
600g green medium-king prawns, peeled & deveined*
300g cup mushrooms, thickly sliced
2 tbs peanut oil
1 small red onion, peeled & cut into wedges
1 bunch choy sum, trimmed, leaves
separated & stems chopped
1 bunch asparagus, trimmed & cut into 3cm lengths
rice or noodles, to serve

1. Combine oyster sauce, soy sauce & brown sugar in a small jug. Place prawns & mushrooms into separate bowls. Pour 1/4 the soy mixture over prawns & remaining soy mixture over mushrooms. Toss well to coat. Cover & place in the fridge to marinate for 15 minutes.
2. Heat a wok over high heat until hot. Add 1 tbs oil & prawns & stir-fry for 1-2 minutes or until pink. Remove & set aside.
3. Add remaining oil & onion to wok & stir-fry for 1 minute. Add choy sum stems &
asparagus & stir-fry for 1 minute. Add mushrooms & stir-fry for 2 minutes or until mushrooms are almost tender.
4. Add prawns & choy sum leaves & stir-fry for 1 minute or until leaves just wilt. Serve immediately with rice or noodles.

Note: Prawns can be replaced with sliced chicken, beef or pork fillet.

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red curry mushrooms & hokkien noodles

preparation: 10 minutes 
cooking: 8 minutes 
serves: 4

500g hokkien noodles
1 tbs peanut oil
1 medium onion, cut into thin wedges
2 garlic cloves, crushed
1 bunch gai lum*, washed, trimmed,
leaves separated & stems chopped
2 tbs Thai red curry paste
400g cup mushrooms, thickly sliced
1/2 cup coconut milk

1. Place the noodles into a large heatproof bowl & cover with boiling water. Leave to stand for 2-3 minutes or until tender. Drain & separate the noodles. Set aside.
2. Heat a large wok or frying pan over high heat. Add the oil & heat until hot. Add the onion & garlic & stir-fry for 1 minute.
3. Add the gai lum stems (reserving the leaves for step 4) & stir-fry for 1 minute or until bright green.
4. Stir in the curry paste & cook, stirring constantly, for 30 seconds. Add the mushrooms, coconut milk, noodles & gai lum leaves & stir-fry for 2 minutes or until the leaves just wilt & the noodles are hot. 
Serve immediately.

Note: Gai lum is also known as Gai larn, Chinese kale & Chinese broccoli. Replace gai lum with bok choy or
choy sum, if preferred.

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