This can be prepared, arranged in a nice bowl and then set aside to be finished off just before you’re ready to serve.
Blanch the asparagus in boiling salted water for 2 minutes then refresh in iced water. Blanch the bok choy in the same water for 1 minute then refresh in the iced water.
Arrange the asparagus, bok choy and mushrooms in a large shallow heatproof bowl. Put the bowl in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam for 5 minutes. Remove from the steamer.
Heat the stock and salt in a small pot until boiling, add the sesame oil and pour over the vegetables to serve.
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