A Delicious Prawn and Asparagus Stir-Fry

Prawn and Asparagus Stir-Fry

Prawn and Asparagus Stir-Fry Recipe

This Prawn and Asparagus Stir-Fry Recipe is a change from the usual meat and 3 veg. meal. After all Seafood is an important part of a healthy nutritional diet. What better way to get the Seafood fix than a Stir-Fry! Although I have had this recipe for years, I haven’t made this one in ages. Maybe I should buy some prawns and get cooking now that the asparagus is back in season here. Anyhow give this one a go and enjoy!

Serves 4


600g peeled uncooked prawns, deveined, tails intact
1 bunch asparagus
1 bunch chou sum
2 tablespoons peanut oil
1 red onion, thinly sliced
300g cup mushrooms, thickly sliced
Steamed rice to serve

Stir-Fry Sauce

1/3 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon brown sugar


To make stir-fry sauce, place all ingredients in a small jug
Whisk to combine
Pour one-quarter of the stir-fry sauce over prawns in a bowl
Stand for 10 minutes

Cut asparagus into 3cm lengths
Remove stems from choy sum
Cut stems into 3cm lengths and chop leaves

Heat half the oil in a hot wok
Add prawns, stir-fry for about 2 minutes or until changed in colour and remove
Heat remaining oil in same wok
Add onion, stir-fry for 1 minute
Add asparagus and choy sum stems
Stir-fry for 2 minutes and add mushrooms, stir-fry until almost tender
Return prawns to wok with choy sum leaves and remaining sauce
Stir-fry until hot
Serve with steamed rice


Do the prep first putting the vegetables into small bowls near the cook top
Can be reheated the next day, but best served fresh
Don’t have a wok? Don’t worry, I just use a hot frying pan (not ideal but it does the job)
If you can’t purchase choy sum then try another green leafy vegetable as a substitute
Add carrot matchsticks and thinly sliced capsicum or other vegetables in season

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