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.
   
   
   
   

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