prep
15 minutes
cook
10 minutes
difficulty
Easy
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g asparagus, bottoms trimmed and sliced into 4 cm lengths
- 70 g oyster mushrooms
- 70 g black fungus
- 2 tbsp vegetable oil
- 1 tbsp finely diced garlic
- 1½ tbsp fish sauce
- ½ tbsp oyster sauce
- ½ tsp sugar
- pinch of salt
- pinch of black pepper
- 1 chilli, sliced
- ¼ tsp toasted sesame seeds
Instructions
In a hot wok, add oil, followed by the garlic and fry until fragrant. Add the asparagus and stir-fry for 2 minutes. Add the mushroom and black fungus tossing for 30 seconds. Now add fish sauce, oyster sauce, sugar and 1 tablespoon of water. Toss for a further 1 minute and then add salt and pepper.
Transfer to a serving bowl and garnish with chili and sesame seeds.
Serve with jasmine rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
