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Thursday, March 9, 2017


Surprisingly good dish with 2 main ingredients [lean meat and asparagus], some aromatics [ginger, garlic and chillies] and simple seasoning [plum sauce and vinegar].
If you do have these ingredients in your kitchen, do give this recipe a try and I bet you will enjoy it.  I will definitely prepared this again.  The fried meat is tender, while the asparagus are a little crunchy and blends well with the simple sweet sourish sauce.
In this dish, no water is added in the sauce.

200 gm pork shoulder meat or mei hua rou - sliced thinly
[marinate meat with salt, pepper, some beaten egg and cornstarch]
200 gm asparagus - peeled and slice slantwise
1 tbsp chopped ginger or more
1 tbsp chopped garlic or more
1 tbsp chopped red chillies or more
1 tbsp chopped spring onions or more [keep some for garnishing]
some toasted sesame seeds [optional]
2 tbsp plum sauce or more
2 tbsp Apple Cider vinegar

  1. Marinate meat slices with salt, pepper and beaten egg.  Mix well and add in the cornstarch.  Set aside.
  2. Combine the seasoning in a bowl.
  3. Heat up some oil in a non stick wok, pan fry meat slices until brown and cooked through.  Push aside.
  4. Add in the chopped ingredients, saute until fragrant.  Mix well with fried meat slices and add in the asparagus.
  5. Pour in the seasoning sauce.  Bring to boil until almost thick and coats the meat slices well.
  6. Dish up, garnish with some spring onions and toasted sesame seeds.
  7. Serve hot.

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