Chinese Vegetables Recipes - Asparagus with Egg Sauce Recipe

Ingredients

• 450 g/1lb asparagus

• 45 ml/3 tbsp groundnut (peanut) oil

• 30 ml/2 tbsp rice wine or dry sherry salt

• 250 ml/8 fl oz/1 cup chicken stock

• 15 ml/1 tbsp corn-flour (cornstarch)

• 1 egg, lightly beaten

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Method:

1. Trim the asparagus and cut into 5 cm/2 in pieces. Heat the oil and stir-fry the asparagus for about 4 minutes until tender but still crisp. Sprinkle with wine or sherry and salt.

2. Meanwhile, bring the stock and corn flour to the boil, stirring, and season with salt.

3. Mix a little of the warm stock into the egg, then mix the egg into the pan and simmer, stirring, until the sauce thickens.

4. Arrange the asparagus on a warmed serving plate, pour over the sauce and serve at once.