Recipe Ingredient
- 100g asparagus
- 70g fresh lily bulbs (pak hup)
- 80g shimeji mushrooms
- 60g carrot, cut into desired shapes
- 12 gingko nuts, steamed for 5 minutes
- 6 thin slices young ginger
- ½ tsp oil
- ½ tsp sesame oil
- A dash of Shao Hsing Hua Tiau wine
- Seasoning (combined)
- 1 tsp chicken stock
- ½ tsp light soy sauce
- Dash of pepper
- Salt and sugar to taste
- 125ml water
- ½ tsp cornflour
Instructions
- Cut asparagus diagonally into short lengths. Break up fresh lily bulbs into petals and trim shimeji mushroom ends.
- Blanch asparagus and carrot in boiling water for less than 30 seconds. Drain and rinse under running tap water.
- Heat oil and sesame oil in a wok. Add ginger slices and splash in Shao Hsing Hua Tiau wine until it starts to sizzle.
- Add shimeji mushrooms, carrot, asparagus and gingko nuts. Stir in combined seasoning and stir-fry over high heat until mixture comes to a boil. Add fresh lily bulb and toss for a short while.
