Stir-fried White Asparagus with Chinese Vegetables

Kylie Kwong gets imgainative with Chinese-style asparagus and favourite South East Asian ingredients
By Kylie Kwong
Stir-fried White Asparagus with Chinese Vegetables
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

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
  • 60 g fresh bamboo shoots
  • 2 tbsp rice wine
  • 1/4 tsp sugar
  • 1.5 tsp mushroom soy sauce
  • 50 ml chicken stock
  • 35 g 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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