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.