Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
2 ounces oil
8-10 ounces fresh prawns, peeled and deveined
4-6 ounces sliced summer vegetables (onion, bell pepper, snap peas, green beans, zucchini)
2 ounces sliced garlic
½ ounce chili pepper
2 ounces oyster sauce
1-2 ounces water
2 Tbsp toasted cashews
Splash soy sauce
Mint and basil leaves to garnish
Heat wok over high heat on the inverted wok burner grate.
Heat oil in wok until just smoking. Add shrimp and stir fry until just cooked. Add vegetables and garlic and continue to stir fry until vegetables are cooked.
Add chili pepper, sauce, and water, if needed, and boil until it has a saucy consistency. Finish with garnish and serve immediately with steamed rice.