Asparagus1 large bunch of tender, sliced to 1 inch pieces
Ginger1 inch piece of fresh root, peeled and finely grated
Carrot1 large, slice in half and then half moon slices on the angle
Cashew nut1 x 150g packet raw
Groundnut oil1 tablespoon
Water1 small splash
Shaosing rice wine1 tablespoon
Low sodium light soy sauce2 tablespoons
Cornflour1 teaspoon + 1 tablespoon cold water
Toasted sesame oil1 teaspoon
Prepare all the ingredients.
Heat a wok over high heat and add the groundnut oil. Add the ginger and cook stirring for a few seconds and then add in the asparagus and the carrots and give it a good stir cooking for 1 minute. Then add a small splash of cold water around the rim of the wok to help create some steam to help the vegetables cook. Then add in the cashew nuts and toss together. Follow by adding in the cooked prawns, give that a good mix and then its time to season. Season with rice wine, low sodium light soy sauce toss well. Prepare some cornstarch slurry by adding the cornflour paste and pour in and stir in well coating all the ingredients. Add a last splash of toasted oil incorporating all the seasonings well and transfer to a serving dish.
Serve immediately with Jasmine rice or brown rice.