In a wonderful oyster sauce.
Cooking time
20 minutes
Calories
206kcal
Sodium
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
-
Douse the atsuage with hot water to remove the excess oil, then divide from the edge into 1.5 cm (1/2 in) widths.
-
Remove the stem from the shiitake mushrooms and thinly slice. Cut the carrot into small half circles. Remove the hard bottom from the asparagus, peel downwards and make into bite size pieces by cutting diagonally.
-
Heat some sesame seed oil in a wok and evenly brown both sides of the atsuage.
-
Add in (2), lightly stir fry and pour in the oyster sauce. Next, pour in 1 cup of hot water with the chicken stock and simmer for 3-4 minutes. Finally mix in the liquid starch well to thicken the sauce.
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!