Asparagus Salad With Chinese Mushrooms |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 100 |
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I haven't tried this yet, but it looks like it will make a great packed lunch, in particular if you're on a low carb diet. It can also be served while still slightly warm as a first course or a side dish as part of a Chinese meal. Recipe source is the Swiss cooking magazine 'Betty Bossy', the May 1994 edition. Cooking time includes marinating time. Ingredients:
1 lb green asparagus, trimmed (500g) |
oil (for frying) |
10 g dried chinese mushrooms, soaked in water, drained (mu err mushrooms) |
1 -2 tablespoon finely chopped fresh ginger |
1 1/2 dl vegetable stock (a little bit less than a cup) |
2 tablespoons rice vinegar or 2 tablespoons apple cider vinegar |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
2 tablespoons neutral oil (such as sunflower) |
salt |
pepper, freshly ground |
2 tablespoons sesame seeds, roasted in a frying pan without fat |
2 tablespoons chopped chives |
Directions:
1. Cut trimmed asparagus into 1 inch pieces.
2. Heat oil in wok or frying pan and stir-fry asparagus for 5 minutes.
3. Reduce heat. Add mushrooms and ginger. Stir-fry for 1-2 minutes.
4. Add vegetable stock. Cover. Cook until done.
5. DRESSING: Mix all ingredients. Pour over warm asparagus. Marinate for at least 30 minutes.
6. Mix in sesame seeds and chives. Eat either at room temperature or while still slightly warm.
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