Vegan stir fry prawns with asparagus

Ingredients:

130g Vincent Vegan prawns

300g Asparagus (trimmed and cut into 1 1/2-inch pieces)

10g ginger

10g chili

2 tbsp Sunflower seed oil

Vincent vegetable seasoning

¼ tsp Salt

Some Fine sugar

Some MSG

White pepper powder

Cooking Instructions:

1. Quickly blanch the asparagus (2-3 mins) in the boil water, then soak them in ice water.

2. Quickly boil the vegan prawns (2 mins), and drain.

3. In a wok over high heat, add the sunflower oil, sauté the chili slices and ginger slices until fragrant, then add the asparagus pieces, the vegan prawns and all the seasonings. Cook and stir well about 30 seconds. Serve.