I haven't made anything with Kylie's book Simple Chinese Cooking in a little while, but I am back on the bandwagon! This time, I made a simple stir-fried side dish that was really quick and delicious. Now, obviously, asparagus is not in season here in my little corner of the world, but I have to say that the LOGS has been carrying asparagus from Peru that has been a very decent price, like $2.99/lb, and it has been very tempting. So, I caved. And actually, the asparagus was very good. I always have mini corn cobs on hand for stir fries and snacking - I love these things!
I made half a recipe and had enough for two meals, but I made the regular amount of sauce because I didn't want to deal with the 1/3 cup of chicken stock the original recipe calls for. I never have small amounts of stock around like that, and I have no intention of starting to keep ice cube trays of stock in my freezer because I simply don't have the space or the inclination. The sauce was yummy, so I have no regrets! I also skipped the green onions.
Stir-fried Asparagus with Baby Corn (page 205 of Simple Chinese Cooking), adapted by yours truly
1 bunch asparagus
1 tbsp safflower oil
2 cloves of garlic, crushed
1 can baby corn, drained and sliced in half lengthwise
2 tbsp sake
2 tsp oyster sauce
2 tsp malt vinegar
1 tsp white sugar
1/4 tsp sesame oil
Wash & trim asparagus, discarding woody ends.
Heat oil in wok until surface seems to shimmer slightly. Add garlic and stir-fry for 10 seconds. Add asparagus and corn and stir-fry for about 1 minute. Add sauce ingredients and stir fry for a about three minutes, or until asparagus is bright green and tender-crisp. Serve immediately.
Awesome! I really enjoyed this, and plan to make another version of it tonight, incorporating chicken into it as well as some water chestnuts. I loved the sauce, too; it's light, like a vinaigrette, almost. Another fabulicious Kylie recipe!