Another easy and different dish - Asparagus and mashroom stir fry

Ingredients

� 100g asparagus
� 70g fresh lily bulbs (pak hup)
� 80g Mushrooms (Dry Black)
� 60g carrot, cut into desired shapes
� Some nuts steamed till it has become soft (if gingko nuts - 12 nos, steamed for 5 minutes)
� 6 thin slices ginger
� � tsp oil
� � tsp flavoured Oil (sesame oil prefered )
� 1 tsp Vegetable stock
� � tsp soya sauce
� Dash of pepper
� Salt and sugar to taste
� 125ml water
� � tsp cornflour

Preparation

Cut asparagus diagonally into short lengths. Break up fresh lily bulbs into petals and trim mushroom .

Blanch asparagus and carrot in boiling water for less than 30 seconds. Drain and rinse under running tap water.

Heat oil and sesame oil in a wok. Add ginger slices and little water until it starts to sizzle.

Add mushrooms, carrot, asparagus and nuts. Stir in combined seasoning and stir-fry over high heat until mixture comes to a boil. Add fresh lily bulb and toss for a short while.

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