Wash and chop the celery. Peel the carrots and onion, and coarsely grate both. If using tinned bean sprouts, drain well.
Using a wok or non-stick frying pan, carefully cook all the ingredients together, tossing them regularly to avoid burning. The juices from the vegetables will prevent them sticking to the pan. Ensure that the prawns are thoroughly cooked.
Serve with boiled brown rice and extra soy sauce.
Ingredients: (serve 4)
6 sticks celery
1 medium onion
375g canned or 200g fresh bean sprouts
400g shelled prawns
Freshly ground black pepper