World Cuisine

  • 1½ tablespoons groundnut oil
  • 375 g (12 oz) asparagus, trimmed and sliced in half diagonally
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 125 g (4 oz) oyster mushrooms, trimmed and torn, if large
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons vegetable stock or water
  • 1 tablespoon oyster sauce
  • 1 tablespoon malt vinegar
  • 2 teaspoon caster sugar
  • 1 teaspoon salt
  • 1 teaspoon sesame oil

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the asparagus and onion and stir-fry for 2 minutes, then add the garlic and mushrooms and cook, stirring, for another minute.

Combine the rice wine, stock, oyster sauce, vinegar, sugar, salt and sesame oil and pour the mixture into the wok. Stir-fry for 1–2 minutes until the vegetables are well coated in a velvety sauce, then serve.

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