Stirfry Sea Asparagus with Mixed Vegetable

Stirfry Sea Asparagus & Mixed Vegetable (Feb 2012)

What do you do when you have to whip up a presentable dish in 1/2 hour during Chinese New Year? Well, it's during the festive seasons that you'd probably have a can or two of sea clams lying around. What better way to raise the standard of a plain old stirfry than to add seafood?

I love to add different textures to my stirfry and celery is always my first choice. Somehow, celery is always a good sidekick for any meat dish. Its strong flavour never outshines the main ingredients but instead brings out the best flavours of the dish!

Recipe
Ingredients:
1 can of sea asparagus, rinsed but retain juices in can
2 stalk of celery
1/2 carrot
1/2 cup of black fungus, soaked in water
5 dried mushrooms, soaked in water
6 slices of ginger

Seasoning:
3 tbsp of sea asparagus juice from can
1 tsp soy sauce
1 tsp rice wine
1 tbsp cornstarch (1 tsp cornflour mixed with water)

Method:

1. Heat up wok till smoky. Add ginger slices. When fragrant, add carrots, black fungus and mushrooms.
2. Gradually pour in seasoning. Then add in celery and sea asparagus. Stirfry for another 2 minutes.
3. Pour in cornstarch and give it a good toss before serving.