Stir-Fried Asparagus with Baby Corn

Name: Stir-Fried Asparagus with Baby Corn
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1½ teaspoons sesame oil; ¼ teaspoon salt; 4 fl oz (110 ml) Rich Chicken Stock; 1 tablespoon groundnut (peanut) oil; 2 oz (56 g) fresh or tinned baby corn; 2 oz (56 g) fresh or tinned baby corn; 1 pound (450 g) fresh asparagus

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

This recipe is a splendid example of the new cooking of Hong Kong. Western asparagus and Southeast Asian baby com have been absorbed into the Cantonese tradition, creating a dish at once innovative and traditional. In this delightful vegetable dish we have an example of the creative blend of East and West.

Ingredients

1 pound (450 g) fresh asparagus
2 oz (56

Asia
Hong Kong (China)
China
Side dish
Southeast Asia
Gluten-free

Method

Cut the asparagus into ½-inch (1-cm) rounds. If you are using fresh baby corn, blanch in boiling water for 2 minutes. Drain and set aside. If you are using tinned baby corn, rinse well in cold running water, drain and set aside.

Heat a wok or large frying pan until it is hot and add the oil. Add the asparagus and stir-fry for 1 minute. Then add the chicken stock and salt. Continue to st