Stir-Fried Blue Eye with Asparagus

Name: Stir-Fried Blue Eye with Asparagus
Cuisine: China
Ingredients: 4 tablespoons vegetable oil; 1 knob of ginger, peeled and cut into julienne; 2 cloves garlic, finely chopped; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 350 g (12 oz) blue eye fillet, cut into 1.5 cm (5/8 inch) strips; 6 thick green asparagus spears, cut into 4 cm (1½ inch) lengths on the diagonal; 1 tablespoon light soy sauce; 1 teaspoon crushed yellow rock sugar; 3 tablespoons fresh chicken stock; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 3 tablespoons shaoxing; 8 fresh shiitake mushrooms, stalks removed, sliced; 1 teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

You can use any fish you like here and replace the asparagus with your favourite vegetable for this simple stir-fry — perfect for a quick meal after work. This dish also works well with the light flavours of chicken.

Ingredients

350 g (12 oz) blue eye fillet, cut into 1.5 cm (5/8

Asia
China
Main course

Method

Heat a wok until just smoking. Add half the vegetable oil and, when hot, gently stir-fry the blue eye in batches until just cooked, then remove. Heat the rest of the oil in the wok and stir-fry the ginger, garlic and spring onions until fragrant, then deglaze the wok with shaoxing. Add the asparagus and stir-fry until bright green, then add the blue eye, shiitake mushrooms, sal