Step 1

Remove the stems from the choy sum and cut them into 5cm lengths. Roughly shred the leaves.

Step 2

Place the sesame seeds in a dry wok or large frying pan and cook over medium heat, tossing frequently, for 1 minute or until toasted. Remove from the wok.

Step 3

Heat the peanut oil in the wok over medium-high heat and stir-fry the prawns for 2 minutes or until they turn orange and are just cooked through. Remove from the wok.

Step 4

Add the choy sum stems, beans, capsicum and garlic to the wok and stir- fry over medium-high heat for 2 minutes. Add the choy sum leaves, kecap manis and sesame oil and toss for a further 2 minutes or until the leaves are wilted. Add the sesame seeds and prawns and toss for 1 minute or until heated through. Serve immediately with the jasmine rice.