Name: Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 - 6
Ingredients: 2 tbsp vegetable oil; 3 thin ginger slices; 5 small-medium dried chillies, seeds removed, coarsely cut with scissors; 1 garlic clove, chopped; 400 gm asparagus (about 3 bunches), trimmed and sliced diagonally; 150 gm shiitake mushrooms, trimmed, thinly sliced; 2 tbsp Shaoxing wine; 125 ml (½ cup) chicken or vegetable stock; 1 tbsp light soy sauce; Pinch of caster sugar; ½ cup (loosely packed) coriander, coarsely chopped

Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

Serves 4 - 6

Prep

10M

Cook

Total

15M

Skip to Recipe

“This recipe is inspired by a memorable dinner in Sichuan province, where the chef served asparagus stir-fried with local morels,” says Tan, “Morels aren’t readily available in Australia, so I’ve used fresh shiitake mushrooms instead – the contrast of flavours is delicious.”

Ingredients

2 tbsp vegetable oil

3 thin ginger slices

5 small-medium dried chillies, seeds removed, coarsely cut with scissors

1 garlic clove, chopped

400 gm asparagus (about 3 bunches), trimmed and sliced diagonally

150 gm shiitake mushrooms, trimmed, thinly sliced

2 tbsp Shaoxing wine

125 ml (½ cup) chicken or vegetable stock

1 tbsp light soy sauce

Pinch of caster sugar

½ cup (loosely packed) coriander, coarsely chopped

Method

1.Heat a wok over high heat, add oil and ginger and stir-fry until fragrant (30 seconds). Reduce heat to medium, add chilli and garlic and stir-fry (1 minute), then increase heat to high, add asparagus and mushroom and stir-fry until coated and hot (30 seconds to 1 minute). Add Shaoxing, swirl to coat, then bring to the boil. Add stock, soy sauce and sugar, and continue to stir-fry until asparagus is just tender (1-2 minutes). Season to taste and serve topped with coriander.

Drink suggestion: Bottle-aged Hunter sémillon. Drink suggestion by Max Allen.
Notes

Tony Tan

Styling by Geraldine Muñoz

Ingredients

Method

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