One of the inevitable conversations with a waiter at a Chinese restaurant is about what flavour a diner should choose to go with their choice of greens – simply tossed in oil, a splash of oyster sauce or a toss of minced garlic?
- 2 tbsp vegetable oil
- 1 tsp minced garlic
- 400 gm asparagus, thickly sliced diagonally
- 2 tbsp Shaoxing wine
- 125 ml chicken stock (½ cup)
- Pinch white sugar
- 1Heat a wok over high heat until a few drops of water added evaporates within 1 minute. Add oil, garlic and asparagus and stirfry for 30 seconds to 1 minute. Add wine and stock and reduce heat to medium. Add sugar and stirfry for 1-2 minutes or until asparagus is just tender. Season to taste with sea salt and freshly ground black pepper and serve immediately.