Prep 10 mins
Cook 5 mins
This is my mock-meat version of a Les Huynh recipe. Huynh set up the Sydney restaurant Blue Ginger, and has always combined fresh Australian ingredients with strong Asian flavors. Don't be scared of mock meats, they're fantastic fillers for vegetarians and meat eaters alike. But of course, if you want to use real beef, do so!
- 3 garlic cloves, peeled
- 3 tablespoons fresh coriander, chopped
- 2 long red chilies, deseeded and chopped
- 4 tablespoons vegetable oil
- 350 g mock beef, finely sliced
- 8 asparagus spears, trimmed and sliced into 5cm pieces on the diagonal (2 inch)
- 8 large fresh oyster mushrooms (or tinned if you can't find fresh, though they are far more slippery)
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable stock
- Using a mortar and pestle, pound the garlic, coriander roots, chillies and a pinch of salt together. Alternatively, chop the ingredients into a paste using a small food processor.
- Heat the oil in a hot wok, add the beef and the chilli/garlic paste and stir fry for 1-2 minutes.
- Add the rest of the ingredients to the wok and cook for a further 2 minutes, or until the asparagus is tender.
- To serve, pile the beef, asparagus and mushrooms in a bowl and pour the sauce over the top.