Ingredients
2 x tablespoons Olive Oil
1 x Medium Onion quartered and sliced
1 tablespoon Ginger Paste (or 2 tablespoons fresh Ginger)
2 x Carrots sliced
1 x Bunch of Asparagus sliced
1 x Bunch of Broccolini sliced
1/2 Capsicum sliced
1 x tablespoon Ginger Paste (or 2 tablespoons fresh Ginger)
1/3 Cup Chinese Wine or Sherry
1/2 Cup of Soy Sauce
1 x tablespoon Dark Brown Sugar
1/2 Cup of your favourite nuts
2 x tablespoons fresh Coriander chopped (if desired)
Method
2 x tablespoons Olive Oil
1 x Medium Onion quartered and sliced
1 tablespoon Ginger Paste (or 2 tablespoons fresh Ginger)
2 x Carrots sliced
1 x Bunch of Asparagus sliced
1 x Bunch of Broccolini sliced
1/2 Capsicum sliced
1 x tablespoon Ginger Paste (or 2 tablespoons fresh Ginger)
1/3 Cup Chinese Wine or Sherry
1/2 Cup of Soy Sauce
1 x tablespoon Dark Brown Sugar
1/2 Cup of your favourite nuts
2 x tablespoons fresh Coriander chopped (if desired)
Method
- Heat oil in a large Wok on med-high heat
- Add Onions and cook until slightly opaque
- Add Ginger Paste and mix until Onion is well coated and sizzling
- Add Carrots, Asparagus and Broccolini and cook until tender
- Add Soy Sauce, Chinese Wine and Brown Sugar and mix well
- Add the nuts
- Reduce heat and simmer for approx. 5 - 10mins
- Garnish with Coriander
- Serve with Rice and some Chilli on the side! :-)