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Monday, March 6, 2017

FRIED ASPARAGUS WITH BEANSPROUTS AND DRIED SQUIDS

Stir fried beansprouts is a simple homey dish but you can dress it up a little by adding asparagus and shredded dried squids [cuttlefish]. You will find that there is some difference and tempted to give it a try when you take a look at the photos.  This is exactly my response when I came across this recipe.
The beansprouts must not be overcooked to keep its crunchiness.  Great idea to thicken lightly this dish with some cornstarch water, gives a shiny look and moist.
Recipe adapted from Yum Yum Magazine No. 95 with modifications
Ingredients
300 gm beansprouts - tailed
3 stalks asparagus – removed the hard stems and stingy parts – sliced thinly
1 tbsp shredded ginger
25 gm dried cuttlefish shreds – rinsed several times and squeezed out excess water
1 red chilli – seeded and shredded
2 tbsp oil
Seasoning
½ tsp salt to taste
Dash of msg
1 tbsp Shaoxing wine
100 ml water
1 tbsp cornstarch water
  1. Heat up wok, add oil and pan fry cuttlefish shreds until aromatic and crispy.  Dish up and set aside.
  2. Add in ginger and stir fry until fragrant.  Add in beansprouts, red chilli and asparagus. Stir fry until well mixed.
  3. Add in seasoning and half of the crispy cuttlefish shreds.  Stir to mix well, add in water, bring to boil and thicken with cornstarch water.
  4. Dish up to serve.
Cookbook Countdown

This post is linked to Cookbook Countdown Event #15   hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays

6 comments:

Phong Hong said...

Kimmy, that's a very flavorful and delicious vege dish. I would be happy eating just that with rice.

Kimmy said...

Hi Phong Hong, me too don't mind just having a vege dish with rice. Tummy feels light and comfortable. I enjoyed this very much.

kitchen flavours said...

What a lovely veggie dish! I have never seen the combination of asparagus and bean sprouts!

Kimmy said...

Hi Joyce, the chef who shared this recipe is very creative by adding asparagus to beansprouts. The other common combinations are with pea sprouts, preserved salted vegetable [kiam chye], carrots. It would be a welcome vege dish for gatherings with the addition of fried dried squids and asparagus.

Carole said...

Hi Kimmy, hope you bring this over to Food on Friday: Asparagus. Cheers from Carole's Chatter

Kimmy said...

Sure Carole, thanks for highlighting.

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