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Asparagus Stir Fry


· 500 grams of asparagus

· 2 tablespoons of vegetable oil

· 1 large shallot peeled and sliced

· 1 red bell pepper, thinly sliced

· 6 chestnut mushrooms sliced

· 3 cloves garlic, minced

· 1 tablespoon of ginger, minced

· 2 spring onions, sliced

· 2 tablespoons of soy sauce

· 1 teaspoon of chilli oil

· 1 teaspoon of sesame oil

· Optional: 1 teaspoon of chilli flakes or fresh chilli for heat


1. Prepare the asparagus: Wash and trim off the tough ends of the asparagus. Cut into 2–3-inch pieces.

2. Heat the oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.

3. Stir-fry the garlic and ginger: Add the sliced shallots and garlic to the hot oil, stirring constantly, until they are aromatic, about 30 seconds.

4. Add the red bell pepper: Toss in the sliced red bell pepper and stir-fry for about 2 minutes.

5. Cook the asparagus: Add the asparagus pieces to the pan and stir-fry for about 4 minutes and chopped ginger.

6. Add sauces: Stir in the soy sauce, and sesame oil. Mix well to coat all the vegetables.

7. Finish and serve: Add the sliced spring onions and chilli if using, stir well, and cook for another minute. Serve hot.

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