An explosion of yummy umami flavours! The star of this stir fry is the handpicked local Windellama asparagus, which is so crisp and flavourful from tip to stem that little goes to waste. This dish also features dried Chinese mushrooms for even more umami punch. I think this dish is perfect as it is, but you could add your favourite meat or seafood if you wish.
- 1 - 2 Bunches of Fresh Windellama Asparagus
- 50g Jade Phoenix Assorted Dried Chinese Mushrooms
- 1 Tbsp Lion & Globe Peanut Oil
- 3 - 4 Cloves Fresh Garlic (crushed)
- A small knob of ginger (thinly sliced)
- A splash of Shaoxing Chinese Cooking Wine
- 1 Tbsp Healthy Boy Thin Soy Sauce
- 2 Tsp Pratiptong Shrimp Paste (optional -- omit for vegan variant)
- 2 Tsp Hengshun Sesame Oil
- Soak dried mushrooms in boiled water for approximate 20 minutes, or until tender. Remove the mushrooms, but reserve the mushroom-infused water. Remove the woody part of the asparagus stem (if any).
- Heat peanut oil in wok until shimmering, then add ginger and garlic. Stir fry for 30 seconds. Add a splash of shaoxing cooking wine and thin soy sauce.
- Add shrimp paste and a splash of the reserved mushroom-infused water. Stir until shrimp paste dissolved.
- Add the asparagus and mushrooms and stir fry until tender. Add a little more cooking wine or reserved mushroom-infused water to deglaze the wok (if necessary).
- Remove from heat. Drizzle with sesame oil and serve.
Serve with fresh steamed jasmine rice.