Green asparagus with tofu from the wok

Name: Green asparagus with tofu from the wok
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 8–10 dried mu-err mushrooms; 1-2 TABLESPOONS salted, fermented black beans; 500 g green or Thai asparagus; 2–3 Spring onions; 1 Garlic clove; 1–2 large red chilli peppers; 1 piece(s) (20 g) Ginger; 200 g firm tofu; 2 TABLESPOONS oil, sugar; 2 TABLESPOONS Chinese cooking wine (or dry sherry); 150 ml Poultry or vegetable stock (glass); 2 TABLESPOONS light soy sauce (you can get it in the Asian shop); 2 TABLESPOONS Oyster sauce (you can get it in the Asian shop); some stem(s) coriander and some fried onions

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

8–10 dried mu-err mushrooms
1-2 TABLESPOONS salted, fermented black beans
500 g green or Thai asparagus
2–3 Spring onions
1 Garlic clove
1–2 large red chilli peppers
1 piece(s) (20 g) Ginger
200 g firm tofu
2 TABLESPOONS oil, sugar
2 TABLESPOONS Chinese cooking wine (or dry sherry)
150 ml Poultry or vegetable stock (glass)
2 TABLESPOONS light soy sauce (you can get it in the Asian shop)
2 TABLESPOONS Oyster sauce (you can get it in the Asian shop)
some stem(s) coriander and some fried onions

Directions

1
Soak the mushrooms in hot water for about 10 minutes. Then drain and let them drip off, possibly cut them smaller. Rinse beans well in a sieve.
2
Wash the asparagus and cut off the woody ends. Cut the stalks diagonally into pieces about 4 cm long. Clean and wash spring onions and also cut them into 4 cm long pieces. Peel and chop the garlic.
3
Clean the chillies, cut lengthwise, remove seeds and wash. 1⁄2 Chop the chilli, cut the rest roughly. Peel ginger and cut into sticks.
4
Cut the tofu into cubes of about 2 cm. Heat 1 tablespoon of oil in a wok or frying pan. Fry the tofu in it until golden brown all around, so that it does not fall apart later, take it out.
5
Heat 2 tablespoons of oil in a wok or frying pan. Sauté the garlic, chopped chilli and half of the ginger for about 30 seconds while stirring. Add mushrooms, asparagus, spring onions, the rest of the chilli and tofu. Stir-fry over a high heat for 1-2 minutes.
6
1 1⁄2 Add tbsp. sugar, caramelise briefly. Deglaze with cooking wine. Add beans, stock, soy and oyster sauce. Reduce slightly, season with soy sauce and sugar. Sprinkle with remaining ginger, coriander leaves and roasted onions.
7
Jasmine rice goes with it.