Skip to main content
logo
Food Advertising by

Stir-fry Sea asparagus with mixed vegetables


Cooked this Stir-fry Sea asparagus with mixed vegetables for the reunion dinner.  It's easy and quick to whip up and the young lotus root slices stayed crunchy, sweet and tasty.


Chewy, sweet sea asparagus coupled with the sweet beans, carrot and lotus root makes a light and refreshing veggie dish!



Recipe for Stir-fry Sea asparagus with mixed vegetables

Ingredients
  • 200 gm (1/2 can) sea asparagus, drain and keep stock aside
  • 100 gm carrot, peeled and sliced diagonally
  • 200 gm young lotus root, peeled and sliced diagonally
  • 50 gm sweet beans
  • 3 pips garlic, chopped
  • 1 tsp Shaoxing wine
  • 1 tsp cornflour + some sea asparagus stock
  • Oil for frying
  • Salt and a tinge of sugar to taste
Preparation
  1. Saute the chopped garlic with some oil till fragrant.
  2. Toss in the carrot, stir-fry for a while and add in the lotus root, continue frying.
  3. Add in the sea asparagus, and stir-fry.
  4. Add in the sweet beans and some stock.
  5. Thicken the gravy with the cornflour mixture, add salt and a bit of sugar to taste.
  6. Turn off heat, drizzle in some Shaoxing wine.
  7. Dish out and serve hot with rice.

Comments

  1. What a beautiful dish, it's so colorful and looks delightful! I loke lotus root, but it's hard to find it fresh around here. I usually get it packaged in our Asian store.

    ReplyDelete
  2. Good, very ching, after all the oily food during cny, this is most welcome!

    ReplyDelete
  3. Looks very simple and easy to do. Will try.

    ReplyDelete
  4. OOooh....a healthy, colourful dish. I like it. Need lots of this type of dishes after eating all the wrong food this Chinese New Year :P

    ReplyDelete
  5. Lyndsey
    For stir-fry, the lotus root must be young, whitish, not the brownish type that's meant for soup.

    renaclaire
    Yes, totally agree with you.

    Dave
    Very simple, just stir-fry only.

    Mary
    You're right. We have been indulging in a lot of 'wrong' food during this period.

    ReplyDelete
  6. Sea asparagus....wonder where I can get this...

    ReplyDelete
  7. 3 hungry tummies
    Yes. Canned. Nowadays there are so many types of this shellfish, e.g. razor clams,pacific clams, limplets, just like abalone. Mine was Vittoria brand, cost RM21 per can. Other brands are Fortune and Besito. Funny, they are only on sale just before CNY.

    tigerfish
    Maybe you can find them from those Asian grocers.

    ReplyDelete
  8. What a wonderful stir-fry! Just so appetizing and eye catching.

    ReplyDelete
  9. Stir fry is good after all the eating done. I am still trying to get over all the food I am eating but CNY is still not over.

    ReplyDelete
  10. Haven't had this for quite some time already! My mom forgotten to make this on this new year. haha...

    ReplyDelete
  11. This is great after all the meat stuff...thumbs up:)
    Btw your pics looks fabulous too :))

    ReplyDelete
  12. Angie
    After consuming all the meat, veggie is just what I want.

    penny
    My dear, CNY lasts 15 days!

    Kristy
    Doesn't matter you still have Chap Goh Meh to celebrate!

    Elin
    Thanks, still trying very hard to get good takes!

    ReplyDelete
  13. I hope I can try this dish soon. Well, I have to look for the ingredients first. :)

    ReplyDelete
  14. Divina
    Is it difficult to get these type of canned shellfish in your place?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo