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NEED TO KNOW
| Main ingredient | Asparagus |
|---|---|
| Type of dish | Stir-fry |
| Course | Side dish |
| Cooking time | <30 min |
| Serves/makes | 4 |
| Special options | Vegetarian |
We like this with steak, but asparagus is a great garnish for chicken, pork, fish or on its own with rice or noodles.
| 2 Tbsp vegetable oil |
| 1 large knob ginger, peeled and finely sliced or grated |
| 2 long red chillies, sliced |
| 4 garlic cloves, peeled and sliced |
| Half of a medium onion, sliced |
| 20 asparagus spears, stalks snapped off |
| 1 Tbsp kecap manis |
| 2 Tbsp soy sauce |
| 2 Tbsp honey |
| 1/3 cup chicken stock |
| 1. Heat vegetable oil in a wok on high until shimmering.
2. Add ginger, chillies, garlic and onion and toss for a minute or two. Add asparagus, toss, then add remaining ingredients. Bring to the boil and stir until asparagus is just cooked and sauce has reduced to a glaze.
|
Serves 4 as a side.
- © Fairfax NZ News
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