Ingredients

The following ingredients have 4 Servings
  • 1.5 cups Basmati rice
  • 26 ozs Asparagus
  • 4 Tbsps sesame oil
  • 2 cloves garlic cloves (finely chopped)
  • fresh ginger (peeled and grated)
  • 2 red chili peppers (deseeded and sliced)
  • 12 scallions (sliced in half lengthways)
  • 2.5 cups shiitake mushrooms (sliced)
  • 2 Tbsps Rice wine
  • 3 Tbsps soy sauce
  • juiced Limes

Instruction

  • Cook the rice according to the packet instructions and keep warm.
  • Trim the ends off the asparagus and peel the bottom third of each stem.
  • Heat 3 tbsp of the oil in a wok or large frying pan and stir fry the garlic, ginger, chilli and spring onions for 1 minute. Add the asparagus and cook for 3 more minutes, stirring all the time, over a high heat. Remove the vegetables from the wok and set aside in a warm place.
  • Return the wok to the heat and add the rest of the oil. Add the mushrooms and stir fry for about 5 minutes then add the rice wine, soy sauce and lime juice and cook for a further 2 minutes.
  • Serve the vegetables on a bed of rice with the mushrooms and sauce poured over.