• 12 stems asparagus about 400 g (13 oz) in total

  • 2.5 cm piece of Ginger cut into thin strips

  • 1 large Red chilli finely sliced

  • 2 tablespoons light soy sauce

  • 3 tablespoons Peanut Oil


  • 1.

    Wash asparagus and trim, discarding woody ends. Peel lower parts of stems using a vegetable peeler.

  • 2.

    Combine ginger, chilli and soy sauce in a heatproof bowl.

  • 3.

    Bring a pan or wok of water to the boil, then add asparagus and simmer for 1 minute.

  • 4.

    Drain asparagus and arrange on a serving plate.

  • 5.

    Heat oil in a small heavy-based pan until surface seems to shimmer slightly, then carefully pour into bowl with ginger, chilli and soy sauce. Stir to combine, drizzle over asparagus and serve immediately.


Recipe from My China by Kylie Kwong published by Penguin/Lantern

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