1/2 lb. asparagus hearts (1st 3 1/2")
3/4 c. sliced solid bamboo (halved)
1/4 c. frozen green peas
6 baby corns cut in 3
SAUCE INGREDIENTS:
1 tbl. light soy
1 tbl. oyster sauce
1 tsp. sesame oil
1/2 tsp. sugar
1/2 c. broth
- Parboil the asparagus in hot water covered for 3 minutes. Do not lift the cover, drain, apply cold water till cold, drain, set aside.
- Assemble sauce ingredients.
- Heat wok, fry bamboo, peas, corn 2 minutes. Then add asparagus, then the sauce ingredients.
- Cover, cook 2 minutes. Thicken slightly.
NOTE:
An addition to this dish is minute steaks, marinated in dark soy and corn starch, and deep fried, as a base for the vegetable topping.
This is a Buddhist and Taoist dish.