Asparagus with ginger and garlic

Asparagus with ginger and garlic

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Served simply with some plain steamed white rice, this is perfect for a light lunch or supper. In the springtime I often make this dish when I get home from work, tired but not necessarily very hungry. I find it a light, clean, stimulating supper. It is also very good as an accompaniment to white fish.

Ingredients

Quantity Ingredient
12-16 green asparagus spears
2-3cm piece of fresh root ginger
1 tablespoon sunflower oil
1 garlic clove, peeled and finely sliced
1 red chilli, deseeded and finely sliced
80ml water
1 1/2 tablespoons oyster sauce, or to taste
freshly ground black pepper

Method

  1. Snap the woody ends off the asparagus and peel the lower end of the stalks, then cut the spears on the diagonal into 4cm lengths. Peel the ginger and slice into fine rounds, then into the finest possible matchsticks.
  2. Place a wok over a medium-low heat and add the sunflower oil. When it is warm, add the ginger and cook for a few moments to release the flavour.
  3. Add the asparagus, garlic and chilli, and toss to mix, then pour in the water and turn the heat to high. Cook for a minute, then add the oyster sauce. Toss well to coat the asparagus and cook for a further 30 seconds or so until it is tender but retains a bite.
  4. Remove from the heat and taste for seasoning. It shouldn’t need any salt as the oyster sauce will give it all the saltiness it needs, but you might like to add a grinding of pepper. Serve very hot.
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