Friday - - CONTENTS -

Who said Chi­nese food had to be bad for your waist­line, blood pres­sure and sugar lev­els? Here’s how to do it right.

Prep time 10 mins Cook­ing time 5 mins Serves 4-6


2 tbsp veg­etable oil

3 thin gin­ger slices 5 small-medium dried chill­ies, seeds re­moved, coarsely chopped 1 gar­lic clove, chopped 400g as­para­gus, trimmed and sliced di­ag­o­nally

150g shi­itake mush­rooms, trimmed, thinly sliced

150ml chicken stock

1 tbsp light soy sauce

A pinch of caster sugar

½ cup loosely packed co­rian­der, coarsely chopped


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 2 tbsp stock, swirl the pan and bring to the boil. Add re­main­ing stock, soy sauce and sugar and con­tinue to stir-fry un­til as­para­gus is just ten­der, 1-2 mins. Sea­son to taste and serve topped with co­rian­der.

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