Stir-fried white asparagus with Chinese vegetables
By: Kylie Kwong
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Stir-fried white asparagus with Chinese vegetables
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 2
Kylie Kwong gets imgainative with Chinese-style asparagus and favourite South East Asian ingredients
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Ingredients
- 2 tbsp peanut oil
- 8 fresh water chestnuts, peeled and rinsed
- 2 cm Ginger, shredded
- 4 stems white Asparagus, peeled and sliced into thick pieces
- 60g fresh Bamboo shoots
- 2 tbsp rice wine
- 1/4 tsp Sugar
- 1.5 tsp mushroom Soy sauce
- 50ml chicken stock
- 35g fresh fresh black cloud ear fungus
- 1/4 tsp toasted Sesame oil
- 1/2 tsp Chinese black vinegar
- 3 stems long-leaf Coriander, pak chii farang, roughly chopped
Method
1. Heat the oil in a hot wok and stir-fry the water chestnuts, ginger, asparagus and bamboo for 1 minute, over a high heat.2. Add the wine and cook for a further minute.
3. Stir in the sugar and soy sauce - continue frying for 1 minute, and pour in the stock. Turn down the heat a tad and simmer for 2 minutes.
4. Toss in the cloud ear fungus, sesame oil and vinegar, and fry briskly for a further 2 minutes, until the asparagus is barely tender.
5. Add the coriander leaves, stir to combine, and serve straight away.
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