asparagus mangetout stir-fry

Preparation time 10 minutes Cooking time 10 minutes 2 tablespoons vegetable oil 100 g fresh root ginger, peeled and thinly shredded 2 large garlic cloves, thinly sliced 4 spring onions, diagonally sliced 250 g thin asparagus spears, cut into 3 cm(11/ inch)lengths 150 g mangetout, trimmed and halved lengthways diagonally 150 g bean sprouts 3 tablespoons light soy sauce Heat a large nonstick wok or frying pan over a high heat until smoking, then add the oil. Add the ginger and garlic and stir-fry for 30 seconds, then add the spring onions and stir-fry for a further 30 seconds.

Add the asparagus and stir-fry for 3-4 minutes.

Stir the mangetout into the pan and continue stir-frying for 2-3 minutes until all the vegetables are softened but still crunchy Add the bean sprouts and toss for 1-2 minutes until beginning to wilt, then pour in the soy sauce and toss again. Serve imm ediately with steamed rice and extra soy sauce, if liked.

For stir-fried vegetable omelettes, For each omelette, beat 3 eggs in a bowl with 2 tablespoons cold water and salt and pepper. Heat a drizzle of groundnut oil in a nonstick frying pan over a high heat, pour in the egg mixture and swirl to coat the base of the pan evenly. Cook until almost cooked through and just set.

Top with a quarter of the cooked vegetables and fold in half, then remove from the pan and keep warm while you make another 3 omelettes in the same way, using the remaining cooked vegetables.

qingquang

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