What I love most about this stir-fry is how quickly everything comes together. By the time you’ve rinsed your jasmine rice and got it cooking away, the prawns will have “velveted” (a Chinese technique that brings the bounce factor to everything from seafood to sizzling beef) and the rest of the ingredients will be ready to roll.
In Australia, asparagus season has just started – the spears are here! But this is the kind of stir-fry you’re going to want to make year-round, so for any time that isn’t spring, use broccolini or broccoli florets chopped into fork-sized bits. Snow peas would be fantastic too.
