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Stir-Fried Asparagus And Mushrooms With




Source of Recipe


Marla


List of Ingredients




1 cob of corn

1/2 cup water

16 small to medium asparagus spears -- about, up to 20

150 gram baby mushrooms -- (about 6 oz)

1 tablespoon oil

1 thin slice ginger

1 clove garlic

2 teaspoons soy sauce



Recipe



Using a short, sharp knife remove corn kernels from cob. Place kernels in a saucepan with 1/2
cup water and cook for 3 minutes.

Peel larger asparagus spears (small ones need no trimming) starting from just under the head
and descending to the base.

Regardless of their size, you need to snap off the tough part at the base of the stem. Cut
asparagus diagonally into 5 cm (2 in) slices and cut thick pieces in two lengthwise.

Wash mushrooms.

Brush a wok with oil and add slice of ginger and garlic clove. When hot, stir-fry asparagus for
about 30 seconds before adding mushrooms to stir-fry on high heat for 1 minute. Add corn and
its cooking liquid, stir, cover and cook until asparagus spears are tender.

Remove ginger and garlic and stir in soy sauce just before serving.