Chinese Stir Fried Asparagus With Baby Corn |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another great recipe from Kylie Kwong's Simple Chinese Cooking. I love that this takes no time at all and tastes so fresh. You can use dry sherry if your don't have the shao hsing wine. Ingredients:
1 lb asparagus |
2 tablespoons peanut oil |
4 garlic cloves, minced |
1 teaspoon sea salt |
4 ounces baby corn |
2 tablespoons shaoxing wine |
2 teaspoons oyster sauce |
2 teaspoons malt vinegar |
1 teaspoon white sugar |
1/4 teaspoon sesame oil |
1/3 cup chicken stock |
3 spring onions, trimmed and cut into 3 inch lengths |
Directions:
1. Wash asparagus and snap off tough ends. Peel lower end of stems if necessary. Slice each in half, on the diagonal.
2. Heat peanut oil in a hot wok. Add garlic and salt. Stir fry 10 seconds only. Immediately add asparagus and corn and stir fry for one minute.
3. Add wine, oyster sauce, vinegar, sugar and sesame oil. Stir fry 1 minute.
4. Pour in chicken stock and stir fry 1 minute. Add spring onions and stir fry for 30 seconds or until asparagus and corn are just tender. Do not over-cook.
5. Serve immediately.
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