COMPLIMENTARY RECIPE: Asparagus wok tossed with oyster mushrooms
Asparagus was introduced to Vietnam by the French when they colonised Vietnam in the late 1800s. It is now used in many dishes throughout the country. If you want to keep this dish completely vegetarian, use light soy sauce or tamari instead of oyster sauce and fish sauce.
2 tablespoons vegetable oil
1 tablespoon garlic, finely diced
200g asparagus, woody ends trimmed, sliced into 4 cm lengths
70g oyster mushrooms
70g fresh black fungus, sliced
1 1/2 tablespoons fish sauce
2 teaspoons oyster sauce
1/2 teaspoon sugar
pinch sea salt
pinch freshly ground black pepper
1long red chilli, sliced
1/4 teaspoon toasted sesame seeds
Add the oil to a hot wok, followed by the garlic. Fry for 5–10 seconds, or until fragrant. Add the asparagus and stir-fry for 2 minutes.
Add all the mushrooms and toss for 30 seconds. Now add the fish sauce, oyster sauce, sugar and 1 tablespoon water. Toss for a further 1 minute, then add the salt and pepper.
Transfer to a serving bowl and garnish with the chilli and sesame seeds. Serve with steamed jasmine rice.