Ching's wok fried prawns and asparagus

Spring is here, try Ching's super tasty and quick wok fried prawns and asparagus dinner... yum!

Prep: 5 minutes Cook: 6-7 minutes

Ingredients:1 tbsp groundnut oil1 inch piece of fresh root ginger, peeled and finely grated1 large bunch of tender asparagus, hard stalks snapped off, washed, sliced to 2.5cm pieces on the angle1 large carrot, slice in half lengthways and then half moon slices on the angle (optional)150g roasted salted cashew nuts200g cooked peeled prawns, tail on1 tbsp shaosing rice wine2 tbsp reduced salt light soy sauce1 tsp cornflour mixed with 1 tbsp cold water1 tsp toasted sesame oil

Method:1. 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 carrots and give it a good stir cooking for 1 minute. 2. Then add a small splash of cold water around the rim of the wok to help create some steam to help the vegetables cook. Add the cashew nuts and toss together. Follow by adding in the prawns, give it a good mix and then season with rice wine, and soy sauce tossing well. 3. Pour in the cornflour paste mixed with water stirring in well coating all the ingredients. Add a last splash of toasted sesame oil incorporating all the seasonings well and transfer to a serving dish.4. Serve immediately with Jasmine rice or brown rice.