Chinese Vegetables Recipes - Asparagus with Spring Onions Recipe

Ingredients

• 10 dried Chinese mushrooms

• 225 g/8 oz asparagus

• 1 bunch spring onions (scallions), trimmed

• 600 ml/2 1/2 cups chicken stock

• 5 ml/1 tsp corn flour (cornstarch)

• 15 ml/1 tbsp water

• 5 ml/1 tsp salt

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks.

2. Arrange the mushrooms in the centre of a strainer then arrange the spring onions and asparagus in a circle radiating out from the centre.

3. Bring the stock to the boil then lower the strainer into the stock, cover and simmer gently for about 10 minutes until the vegetables are just tender.

4. Remove the vegetables and invert them on to a warmed serving plate to maintain the pattern. Bring the stock to the boil.

5. Blend the water, corn flour and salt to a paste, stir it into the stock and simmer, stirring, until the sauce thickens slightly. Spoon over the vegetables and serve at once.