Peel 4 asparagus spears and cut them in 4 cm pieces. Cover them with just enough water, bring to the boil. Boil for 2 mins, then turn of the heat and keep for seven minutes.
Finely slice 2 shallots.
Wok the shallots during 2 mins in 1 tsp sesame oil with 1 tbsp grated ginger
Add 1/2 tbsp mirin, 1 tbsp light soy sauce and 1/2 tbsp oyster sauce.
After 2 mins add the asparagus.
Serve with 1/2 tbsp black sesame seeds
(Here Karola's original recipe in Flemish)
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