Recipe supplied by Australian Mushroom Growers Association.
Combine oyster sauce, soy sauce and rice syrup in a small jug. Place prawns and mushrooms into separate bowls. Pour 1/4 the soy mixture over prawns and remaining soy mixture over mushrooms. Toss well to coat. Cover and place in the fridge to marinate for 15 minutes.
Heat a wok over high heat until hot. Add 1 tbs oil and prawns and stir-fry for 1-2 minutes or until pink. Remove and set aside.
Add remaining oil and onion to wok and stir-fry for 1 minute. Add choy sum stems and asparagus and stir-fry for 1 minute. Add mushrooms and stir-fry for 2 minutes or until mushrooms are almost tender.
Add prawns and choy sum leaves and 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.
Makes 4 servings
| Prep Time: | 25 mins |
| Cooking Time: | 10 mins |
| Ready in: | 35 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2717 kj |
| Calories | 649 kcal |
| Fat | 12.7 g |
| Saturated Fat | 1.5 g |
| Total Carbohydrate | 80.9 g |
| Total Protein | 50.8 g |
| Fibre | 3.6 g |
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