Asparagus With Mixed Vegetables Stir-Fry
This asparagus recipe combines asparagus with other vegetables and a homemade sauce for a simple and delicious stir-fry.
- Serves: 3 persons
- 1bunch asparagus
- 1carrot (sliced into matchstick-like pieces)
- 4spring onions (cut into 2-inch lengths including green stem)
- 1handful shiitake mushrooms (sliced)
- 1to 2 cups bean sprouts
- 1red bell pepper (de-seeded and sliced into thin strips)
- 2to 3 tablespoons sherry (or cooking sherry)
- For the Stir-fry Sauce:
- 3tablespoons oyster sauce
- 1tablespoon fish sauce
- 2teaspoons brown sugar
- 1teaspoon red chili (fresh and minced or dried chili flakes or chili sauce; omit for mild, or add more for spicy-hot)
- Optional: 1 teaspoon shrimp paste
- 2teaspoons sesame oil
Step 1Rinse asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind). Discard the ends, juice them, or add them to homemade chicken stock.
Step 2Prepare all other vegetables and place them in separate piles near the stove.
Step 3Make the sauce by stirring all sauce ingredients (except the sesame oil) together in a cup. Stir well. Set the cup beside the stove.
Step 4Heat 2 to 3 tablespoons oil in a wok (or large frying pan) over medium-high heat. When the oil is hot, add the asparagus and stir-fry 1 minute.
Step 5Add the cooking sherry plus the carrots and mushrooms. Stir-fry another 1 to 2 minutes, or until mushrooms are cooked. Tip: When wok/pan becomes dry, add a little water instead of more oil (1 tablespoon at a time).
Step 6Add the spring onions and bell pepper. Stir-fry 1 more minute.
Step 7Finally, add the bean sprouts plus the sauce. Stir-fry to combine (30 seconds to 1 minute).
Step 8Remove from heat and drizzle the sesame oil over. Toss to combine. Tip: Sesame oil is one of the "healthy oils," but if it is heated, it loses all its nutritional value. So be sure to drizzle it over the vegetables at the end, when your stir-fry is done.
Step 9Taste test the vegetables for salt and sweetness, add more fish sauce (1 teaspoon to 1 tablespoon) if not salty enough, or a little more sugar if too sour. Tip: The asparagus (and other vegetables) should still be fairly crisp and bright in color (aside from tasting better, this means they have retained most of their valuable nutrients too!).
Step 10Serve hot from the wok and enjoy.