Vietnamese-style prawn & bean stir-fry

Ingredients

•  80ml (1/3 cup) Campbell's Real Stock Chicken
•  60ml (1/4 cup) fresh lime juice
•  1 1/2 tablespoons fish sauce
•  3 teaspoons brown sugar
•  2-3 small fresh red chillies, halved, deseeded, finely chopped
•  3 teaspoons light olive oil
•  16 green king prawns, peeled leaving tails intact, deveined
•  1 large brown onion, halved, thinly sliced
•  2 large garlic cloves, finely chopped
•  150g green beans, topped, halved
•  150g Italian flat beans, topped, halved
•  100g butter beans, topped, halved
•  1 bunch snake beans, cut into 5cm lengths
•  1/3 cup firmly packed fresh coriander leaves
•  Baguette (French breadstick), to serve

Method

1. Step 1
   Combine stock, lime juice, fish sauce, sugar and chilli in a screw-top jar. Shake until the sugar dissolves and set aside.
2. Step 2
   Heat 1 teaspoon of oil in a wok over medium heat. Add the prawns and stir-fry for 2 minutes or until prawns just change colour. Transfer to a plate and set aside.
3. Step 3
   Heat the remaining oil in the wok over medium-high heat. Add onion and stir-fry for 4 minutes or until brown. Add garlic and all the beans and stir-fry over high heat for 4 minutes or until beans are tender crisp. Add lime dressing and stir-fry until combined. Add prawns and coriander and toss until heated through. 4. Divide stir-fry among bowls and serve with baguette.