This stir-fry is quick and adaptable; prawns can be replaced with other seafood, and fresh vegetables can be swapped based on availability throughout the year.
For those wanting a fully plant-based version, swap oyster sauce for mushroom sauce and replace prawns with firm tofu that's seasoned and seared for texture.
The asparagus season inspires this dish, but it can be made year-round with alternative vegetables like broccolini or broccoli florets for convenience.
The key to a satisfying stir-fry is to have the ingredients ready quickly, allowing everything to come together as the rice cooks.
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