Ingredient and Portion
Asparagus with Spices Paste 渔香酱炒芦笋
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Crunchy and spicy, the succulent stalks of asparagus are mixed with a flavourful and spicy paste, backed up with aromatic hints of garlic, lemongrass and chilli padi.
Novice
20 mins
Chang Cheng Spices Paste
Asparagus - 500g
Big Onion (angle-cut) - 50g
Red and Yellow Capsicum - 50g
Garlic (chopped) - 2 pieces
Lemongrass (diced) - A little
Chilli Padi - A little
Water - A little
Asparagus - 500g
Big Onion (angle-cut) - 50g
Red and Yellow Capsicum - 50g
Garlic (chopped) - 2 pieces
Lemongrass (diced) - A little
Chilli Padi - A little
Water - A little
Method
1. Stir fry garlic, lemongrass and chilli padi till fragrant.Add in Chang Cheng Spices Paste and stir evenly.
2. Add in big onion and asparagus and continue to stir fry.
3. Pour in water and bring to boil.
4. Add in red and yellow capsicum and simmer for 2 minutes over low heat. Ready to serve.
2. Add in big onion and asparagus and continue to stir fry.
3. Pour in water and bring to boil.
4. Add in red and yellow capsicum and simmer for 2 minutes over low heat. Ready to serve.
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