Stir-Fried Asparagus With Fresh Lily Bulb And Shimeji Mushrooms
70g fresh lily bulbs (pak hup)
80g shimeji mushrooms
60g carrot, cut into desired shapes
12 gingko nuts, steamed for 5 minutes
6 thin slices young ginger
½ tsp oil
½ tsp sesame oil
A dash of Shao Hsing Hua Tiau wine
1 tsp chicken stock
½ tsp light soy sauce
Dash of pepper
Salt and sugar to taste
½ tsp cornflour
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.