Monday 17 June 2013

Asparagus and Mushroom Stir-fry with Tamari

A simple little dish that can be a side or you can add some protein for a complete dish - prawns, tofu, chicken, beef, duck - all would work I am sure.  For two, take a good-sized bunch of asparagus and snap off the woody ends.  Slice each stem on the diagonal or into inch long chunks.  Slice about 200g of mushrooms - shittake if you have them or I used just chestnut mushrooms.  Crush a clove of garlic (or two....) and finely dice a 'thumb' of peeled ginger.  In a bowl, combine 100ml of veg stock (Marigold powder, as always, is fine) with 2 dessertspoons of Tamari (or just regular soy sauce, but Tamari has a nicer flavour I think.)  Season with black pepper and a dash of toasted sesame oil.  Now heat a wok or non-stick frying pan until really hot, pour in a tablespoon of rape seed or other vegetable oil, and then add the asparagus.  Spread into a single layer and then....leave them!  Don't stir-fry yet, let them sizzle and pop and take on some golden colour for a minute or two.  Turn them over and fry for a further minute, then add the mushrooms.  Let them cook for a minute until satarting to soften, then throw in the garlic and chilli.  Stir and toss everything in the pan for another minute, then pour over the stock/Tamari mix.  Stir and allow to sizzle and reduce, covering the veg in a light, savoury umami-ish glaze and then serve straight away.  Simply delicious.

1 comment:

  1. Hi, Maggie,
    Checking through my blogs I realise (very belatedly) that I haven't heard from you is ages. Are you OK?
    J x