Preparation time is 5minutes
Cook time is 7minutes
Total time is 12minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 1/2tablespoons groundnut oil
- 375grams asparagus, trimmed and sliced in half diagonally
- 1 red onion, cut into wedges
- 2 cloves garlic, finely chopped
- 125grams oyster mushrooms, trimmed and torn, if large
- 2tablespoons Chinese rice wine
- 2tablespoons water
- 1tablespoons oyster sauce
- 1tablespoons malt vinegar
- 2teaspoons caster sugar
- 1teaspoons salt
- 1teaspoons sesame oil
Nutrition per serving
550kJ / 132Cal
550 Kilojoules or 132 Calories
6% of daily energy intake*
Protein
3.8grams
Fat
7.6grams
Carbs
9.2grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the asparagus and onion and stir-fry for 2 minutes, then add the garlic and mushrooms and cook, stirring, for another minute.
Step 2 of 2
Combine the rice wine, stock, oyster sauce, vinegar, sugar, salt and sesame oil and pour the mixture into the wok. Stir-fry for 1-2 minutes until the vegetables are well coated in a velvety sauce, then serve.
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