1In a wok, heat half oil on high. Stirfry prawns 1 to 2 mins, until colour changes. Remove.
2Heat remaining oil in wok. Stir-fry corn 1 min. Then add asparagus, snow peas and garlic, stir-frying 1 min until colour turns bright and texture is tender-crisp.
3Return prawns to wok with combined sauces and sugar. Stir-fry 1 to 2 mins. Serve hot, sprinkled with coriander.
Photo: Bauer/Australian Women's Weekly/Brett Stevens