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STIR-FRIED ASPARAGUS WITH GARLIC


Serve : 4 Serve : Serves 4 to 6 as part of a banquet


Ingredients 1. 2 bunches green asparagus (about 500g) 2. 2 tbsp peanut oil 3.


4.


4 garlic cloves, crushed 1 tsp salt flakes


5. 2 tbsp shao hsing wine or dry sherry 6. ½ cup vegetable stock or water 7. 1 tsp sesame oil


Method


Step 1: Wash asparagus, trim and discard woody ends. Peel lower parts of stems, if necessary, and slice stems in half on the diagonal. Wash and drain well.


Step 2: Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add garlic and salt and stir-fry for 10 seconds. Add asparagus and stir-fry for one minute. Add wine or sherry and stir-fry for 30 seconds. Pour in stock and stir-fry for a further 30 seconds or until asparagus is just tender. Lastly add sesame oil and serve immediately.


Ingredients 1.


2 tbsp light soy sauce


2. 1 tsp malt vinegar 3. 1 tsp brown sugar 4. ½ tsp sesame oil 5. 1 tbsp peanut oil 6.


4 ginger slices


STIR-FRIED SCALLOPS WITH SNOWPEAS & GINGER


24 scallops, removed from their shells (about 240g scallop meat)


7. 120g snowpeas, topped and tailed 8. 3 spring onions, cut into 7cm lengths 9.


10. 2 tbsp shao hsing wine or dry sherry


Method Step 1: Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.


Step 2: Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and drain on kitchen paper.


Step 3: Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds.


Step 4: Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately.


54 I INDIAN MIRROR JAN 2018


Recipes


Australian Chef Kylie Kwong


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