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
  1. Parboil the asparagus in hot water covered for 3 minutes. Do not lift the cover, drain, apply cold water till cold, drain, set aside.
  2. Assemble sauce ingredients.
  3. Heat wok, fry bamboo, peas, corn 2 minutes. Then add asparagus, then the sauce ingredients.
  4. 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.