Chinese Stir Fried Asparagus With Baby Corn
ZWT 6. 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.
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INGREDIENTS
Nutrition- 1lb asparagus
- 2tablespoons peanut oil
- 4
- 1teaspoon sea salt
- 4ounces baby corn
- 2tablespoons shaoxing wine
- 2teaspoons oyster sauce
- 2teaspoons malt vinegar
- 1teaspoon white sugar
- 1⁄4teaspoon sesame oil
- 1⁄3cup chicken stock
- 3
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DIRECTIONS
- Wash asparagus and snap off tough ends. Peel lower end of stems if necessary. Slice each in half, on the diagonal.
- 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.
- Add wine, oyster sauce, vinegar, sugar and sesame oil. Stir fry 1 minute.
- 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.
- Serve immediately.
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