This is such a quick side dish on a night when you feel like getting flames and woks and theatre happening in the kitchen. Completely delicious, super easy to sub in other veggies of choice as this sauce is an all rounder and goes a long way. Perhaps serve with rice, or just as a little bit on the side. We loved it for lunch! How about you? Are you cut out to be a wok star?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Bunches asparagus
- 1/2 Cup vegetable stock
- 1 Tablespoon Tamari
- 1/2 Teaspoon sugar
- 1 Tablespoon rice wine or dry sherry
- 1 and a 1/2 Teaspoon cornflour
- 1 Tablespoon water
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon fresh ginger, finely chopped
- 2 spring onion, sliced. Plus more for garnish
- 1 Red Chillie(s) thinly sliced, save some for garnish
- 1 Teaspoon sesame seeds
- 1 Tablespoon Sesame oil
Trim asparagus and slice diagonally into 2 inch pieces.
In a bowl mix stock, tamari, sugar and wine.
In a small cup mix cornflour and water.
Heat oil in wok over high heat.
Add ginger, spring onion, and chilli. Stir-fry until the onion has started to wilt.
Add asparagus and stir-fry for 1 minute.
Add stock mixture and bring to a boil.
Remove asparagus. Stir cornflour mixture into simmering liquid and cook 1 to 2 minutes or until thickened. Return asparagus to the wok and toss to combine.
Serve with a garnish of spring onion, chilli, sesame seeds and drizzle with sesame oil.