Asparagus Salad With Chinese Mushrooms

“I haven't tried this yet, but it looks like it will make a great packed lunch, in particular if you're on a low carb diet. It can also be served while still slightly warm as a first course or a side dish as part of a Chinese meal. Recipe source is the Swiss cooking magazine 'Betty Bossy', the May 1994 edition. Cooking time includes marinating time.”
READY IN:
55mins
SERVES:
2-4
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

  • 1 lb green asparagus, trimmed (500g)
  • oil (for frying)
  • 10 g dried Chinese mushrooms, soaked in water, drained (mu err mushrooms)
  • 1 -2 tablespoon finely chopped fresh ginger
  • 1 12 dl vegetable stock (a little bit less than a cup)
  • DRESSING
  • 2 tablespoons rice vinegar or 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons neutral oil (such as sunflower)
  • salt
  • pepper, freshly ground
  • GARNISH
  • 2 tablespoons sesame seeds, roasted in a frying pan without fat
  • 2 tablespoons chopped chives

Directions

  1. Cut trimmed asparagus into 1 inch pieces.
  2. Heat oil in wok or frying pan and stir-fry asparagus for 5 minutes.
  3. Reduce heat. Add mushrooms and ginger. Stir-fry for 1-2 minutes.
  4. Add vegetable stock. Cover. Cook until done.
  5. DRESSING: Mix all ingredients. Pour over warm asparagus. Marinate for at least 30 minutes.
  6. Mix in sesame seeds and chives. Eat either at room temperature or while still slightly warm.

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