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Stir-fried white asparagus with Chinese vegetables

Kylie Kwong from Great Food Bites
Kylie Kwong gets imgainative with Chinese-style asparagus and favourite South East Asian ingredients

Stir-fried white asparagus with Chinese vegetables

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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Serves: 2

Prep: 20 min
Cook: 10 min

Ingredients
2 tbsp peanut oil
8 fresh water chestnuts, peeled and rinsed
2 cm root 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