Serves : 4 servings
Preparation time : 25 minutes (plus frying time)
Ingredients :
Preparation time : 25 minutes (plus frying time)
Ingredients :
1) 250 g green asparagus
2) 250 g carrots
3) 250 g Chinese cabbage
4) 250 g pak choi
5) 2 shallots
6) 5 garlic cloves
7) 3 cm fresh ginger
8) 3 tbsp peanut oil
9) 2 tsp salt
10) 2 tsp sugar
11) 2 tbsp Shaoxing rice wine, or dry sherry
12) 3 tsp sesame oil
2) 250 g carrots
3) 250 g Chinese cabbage
4) 250 g pak choi
5) 2 shallots
6) 5 garlic cloves
7) 3 cm fresh ginger
8) 3 tbsp peanut oil
9) 2 tsp salt
10) 2 tsp sugar
11) 2 tbsp Shaoxing rice wine, or dry sherry
12) 3 tsp sesame oil
Preparation Method :
1) Wash the asparagus, peel the bottom
third and remove the woody ends. Cut into pieces approx. 3 cm long. Wash
and peel the carrots, and cut into thin slices. Wash the Chinese
cabbage, drain and cut into chunks approx. 4 x 2 cm. Wash the pak choi,
drain and cut into 4 cm wide strips. Peel the shallots and garlic, and
chop coarsely. Peel the ginger, then chop finely.
2) Heat a wok to a high temperature, add the peanut oil, then fry the shallots, ginger and garlic for approx. 1 minute whilst stirring, and season with salt. Add the carrots and asparagus, and fry for a minute whilst stirring. Add 2 tablespoons of water, cover and cook everything for a further 2 minutes.
3) Add the Chinese cabbage, pak choi, sugar and rice wine, and fry for approx. 3 minutes whilst stirring, until the leaves have wilted. Add the sesame oil and serve immediately.
2) Heat a wok to a high temperature, add the peanut oil, then fry the shallots, ginger and garlic for approx. 1 minute whilst stirring, and season with salt. Add the carrots and asparagus, and fry for a minute whilst stirring. Add 2 tablespoons of water, cover and cook everything for a further 2 minutes.
3) Add the Chinese cabbage, pak choi, sugar and rice wine, and fry for approx. 3 minutes whilst stirring, until the leaves have wilted. Add the sesame oil and serve immediately.
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