350 g King prawns; peeled leaving the tail, and deveined
175 g Asparagus tips
1 150 gram lon beans in 3cm pieces
3 tb Vegetable oil
3 Cloves garlic; finely sliced
4 tb Oyster sauce
2 tb Fish sauce
1 ts Sugar

Fry the garlic in the oil until golden and add the prawns. Stir well and add the vegetables. Turn well and add the rest of the ingredients.

Turn over a high heat until the prawns are uniformly pink. Turn out, garnish and serve with steamed rice.