Prawn and cashew stir fry

INGREDIENTS

Marinade

250g raw prawns, peeled

1 tsp cornflour

1 tbsp fish sauce

1/4 tsp white pepper

Sauce

2 tbsp Mirin 

3 tbsp oyster sauce 

1 tbsp cornflour

1/2 tsp sugar

1/2 tsp salt

2 tbsp water

Stir Fry

1 bunch Chinese broccoli, trimmed, cut into 4cm lengths

2 tbsp oil 

1/2 onion, sliced lengthwise

2 tsp grated ginger

2 cloves garlic, thinly sliced

2 sticks of celery, sliced into thin diagonals

2 king oyster mushrooms, shredded lengthwise by hand.

200g snow peas

METHOD

With your hands, toss the prawns in the marinade ingredients and set aside.

Bring some water to a boil in a small pan. Blanch the broccoli stalks for 1 min. Remove from water into a strainer, cover with the leaves and set aside. 

In a wok, heat the oil and fry the onion until it starts to brown. Add the ginger and garlic and fry for 1 min. Then add the prawns, celery, mushrooms and snow peas. Fry for 1 min then add the broccoli. Stir fry until the prawns are cooked while the vegetables remain crunchy. 

Add in the sauce and stir to coat. When all heated through it is ready to serve with rice.