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2 Tbsp veg oil
3 cloves garlic, finely chopped
7 oz asparagus, in 1" lengths, separate stalks from tips
4 oz baby sweetcorn
1 Tbsp dark soy sauce
4 Tbsp veg stock
1 ripe tomato, finely chopped
1 tsp cornstarch
4 oz large cooked prawns, sliced lengthwise
1 lg carros, peeled, in matchsticks
1" ginger root, in matchsticks
1/2 tsp chili powder or 1 sm hot red chili
2 oz fresh water spinahc/bok choy/ spinach
Directions:
Heat oil in wok or frying pan over mod heat, add garlic. Fry until golden brown. Add asparagus stalks, baby corn, fry 2–3 min. Stir in soy sauce, veg stock, tomato. Add cornstarch, stir until thickened slighly. Add prawns, carrots, asparagus tips, ginger, chili, stir fry for 2 min. Add bok choy, cook 1 min. Remove from heat, serve immediately.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005
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