Ingredients
- 1 kg asparagus (white and green)
- 1 clove of garlic
- 1 chili
- 4 tbs sesame oil
- 1 shallot
- 3 tbs rice wine
- 3 tbs soy sauce
- 1 tbs oyster sauce (fish sauce)
- 1 tbs roasted sesame
Preparation
1. Peel the aspargus, the white one in whole and the green one in the lower third. Cut asparagus diagonally into bite size pieces.
2. Peel and chop garlic and chili. Add both to the asparagus with 3 tbs sesame oil and mix well.
3. Peel and finely chop the shallot. Add with remaining sesame oil to the Eurasia. Heat the Eurasia on highest level up to the roasting window, switch to a low level, add the prepared asparagus and sauté for about 2 minutes.
4. Deglaze with rice wine, heat up on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
5. Stir in soy sauce and oyster sauce and sprinkle with sesame to serve.
This recipe has been tested and approved by AMC.
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