ASPARAGUS WOK TOSSED WITH OYSTER MUSHROOMS

COMPLIMENTARY RECIPE

“Asparagus was introduced to Vietnam by the French when they colonised Vietnam in the late 1800s. It is now used in many dishes throughout the country. If you want to keep this dish completely vegetarian, use light soy sauce or tamari instead of oyster sauce and fish sauce.” - Chef Luke Nguyen

SERVES 4-6, as part of a shared meal

INGREDIENTS

2 tablespoons vegetable oil
1 tablespoon finely diced garlic
200 g asparagus, woody ends trimmed, sliced into 4 cm lengths
70 g oyster mushrooms
70 g fresh black fungus (wood ears), sliced
1 ½ tablespoons fish sauce
2 teaspoons oyster sauce
½ teaspoon sugar
pinch of sea salt
pinch of freshly ground black pepper
1 long red chilli, sliced
¼ teaspoon toasted sesame seeds

METHOD

Add the oil to a hot wok, followed by the garlic. Fry for 5–10 seconds, or until fragrant. Add the asparagus and stir-fry for 2 minutes. Add all the mushrooms and toss for 30 seconds. Now add the fish sauce, oyster sauce, sugar and 1 tablespoon water. Toss for a further 1 minute, then add the salt and pepper.

Transfer to a serving bowl and garnish with the chilli and sesame seeds. Serve with steamed jasmine rice.