Serves 2
1/3 cup vegetable oil
3 spring onions, thinly sliced
5cm piece ginger, peeled, finely grated
Pinch of salt
2 tablespoons vegetable oil, extra
70g each grey oyster, white oyster, shiitake & brown chestnut mushrooms, chopped coarsely
Small bunch very thin asparagus, chopped coarsely
½ cup snow peas, trimmed
Pinch salt and white pepper
2 tsp sesame oil
1 tbs kecap manis (sweet soy sauce)
½ cup watercress sprigs or baby spinach leaves
Steamed rice to serve (if you like)
Heat oil in a small saucepan, add spring onions, ginger and salt then sauté briefly until fragrant. Set aside.
Heat wok over high heat until smoking. Add extra oil. Add mushrooms, asparagus & snow peas all at once. Stir-fry until just tender. Season with salt, pepper and sesame oil. Toss briefly to combine.
Transfer to a serving plate (with or without steamed rice). Drizzle with reserved spring onion & ginger mixture and kecap manis. Poke watercress sprigs in and around stir-fry to serve. Enjoy!
