Stir-fried asparagus with shiitake mushrooms and chillies

SERVES 4-6 AS A SHARED OR SIDE DISH // PREP TIME 10 MINS // COOK 5 MINS

“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.” Pictured p119.

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 stock 1 tbsp light soy sauce

Pinch of caster sugar

½ cup (loosely packed)

coriander, coarsely chopped 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. Wine suggestion Bottle-aged Hunter sémillon.

“When the broad beans, asparagus and peas in my veggie patch are ready for picking, I can’t help but be excited.”