Mushroom & Asparagus Stir-fry

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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!

 

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