The season of spring at Billy Kwong always calls for an asparagus stir-fry , sliced and cooked very lightly and quickly. It is interesting to use salt sometimes as the flavour enhancer, rather than using soy. This method is also great with fresh snowpeas, zucchini flowers, bok choy or Chinese white cabbage.
2 bunches green asparagus (about 500g)
2 tbsp peanut oil
4 garlic cloves, crushed
1 tsp salt flakes
2 tbsp shao hsing wine or dry sherry
⅓ cup vegetable stock or water
1 tsp sesame oil
1. Wash asparagus, trim and discard woody ends. Peel lower parts of stems, if necessary, and slice stems in half on the diagonal. Wash and drain well.
2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add garlic and salt and stir-fry for 10 seconds. Add asparagus and stir-fry for one minute. Add wine or sherry and stir-fry for 30 seconds. Pour in stock and stir-fry for a further 30 seconds or until asparagus is just tender. Lastly add sesame oil and serve immediately.
If you like this recipe, try Kylie Kwong's stir-fried scallops with snowpeas and ginger.