Stewed Mushroom on Asparagus with Vegetarian Stir-Fry Sauce
What You Will Need
Ingredients
- 200 g Asparagus
- 90 g Fresh Shiitake mushroom(s)
- 90 g Baby corn
- 5 slices Carrot (s)
- 2 slices Ginger (s)
Sauce Mix
- 3 tbsp Lee Kum Kee Vegetarian Stir-Fry Sauce
- 1/4 tsp Lee Kum Kee Pure Sesame Oil
- 175 ml Water
- 2 tsp Corn starch
- 1/4 tsp Sugar
Made with
Lee Kum Kee products
How to make it
Cut ends of asparagus. Cook in boiling water with little salt and oil for 3 minutes. Drain and arrange on a serving plate. Keep warm.
Heat 2 tbsp oil. Saute ginger until fragrant. Add black mushrooms, baby corn, carrot and stir-fry for 1 minute.
Stir in sauce mix and cook until sauce thickens. Pour over asparagus