- Cut asparagus diagonally into short lengths. Break up fresh lily bulbs into petals and trim shimeji mushroom ends.
- Blanch asparagus and carrot in boiling water for less than 30 seconds. Drain and rinse under running tap water.
- Heat oil and sesame oil in a wok. Add ginger slices and splash in Shao Hsing Hua Tiau wine until it starts to sizzle.
- Add shimeji mushrooms, carrot, asparagus and gingko nuts. Stir in combined seasoning and stir-fry over high heat until mixture comes to a boil. Add fresh lily bulb and toss for a short while.
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