Windellama Asparagus & Chinese Mushroom Stir Fry

Windellama Asparagus & Chinese Mushroom Stir Fry

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.

Ingredients

Method

  1. 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).
  2. 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.
  3. Add shrimp paste and a splash of the reserved mushroom-infused water. Stir until shrimp paste dissolved.
  4. 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).
  5. Remove from heat. Drizzle with sesame oil and serve.

Serving Suggestion

Serve with fresh steamed jasmine rice.