Monday, March 02, 2009

Asparagus in Sock

After making Asparagus with Special Plum Sauce, I was thinking if anyone does not like plum sauce, the same dish can use other type of dressing or sauce. For this recipe, I use vegetarian oyster sauce (mushroom sauce) and mix other simple ingredients. I am still using Bamboo Fungus, its net like formation, to hold the asparagus together, so it is easier to pick up. They now look like Asparagus wearing white sock.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2)
° 8 asparagus, halved diagonally, blanched in boiling water for 30 seconds and drained well
° 8 bamboo fungus/bamboo pith, soaked and blanched in boiling water for 1 minute and drain
° 2 cloves garlic or 1 slice ginger
° 1 tablespoon olive oil
° few wolfberries (optional), soaked

° 1 tablespoon vegetarian oyster sauce
° 1 teaspoon sesame soil
° 60ml water
° ¼ teaspoon corn flour
° ¾ tablespoon cooking rice wine (optional)

1. Put 2 sections of asparagus into each bamboo fungus. Arrange on a serving plate and garnish with carrot slice.
2. Combine all seasoning ingredients in a bowl and mix well. Set aside.
3. Heat the oil in a wok. Add the garlic or ginger and fry till fragrant.
4. Pour in the seasoning mixture and bring to a boil. Drizzle over the asparagus.
5. Garnish with wolfberries and serves immediately.

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