Skip to main content

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.

Labels:

Comments

  1. tinyskilletFebruary 20, 2010 at 11:23 PM

    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. ReanaclaireFebruary 21, 2010 at 12:08 AM

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

    ReplyDelete
  3. Dave -nibbleanibbleFebruary 21, 2010 at 2:10 AM

    Looks very simple and easy to do. Will try.

    ReplyDelete
  4. MaryMohFebruary 21, 2010 at 4:39 AM

    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. Sokehah cheahFebruary 21, 2010 at 8:51 AM

    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. 3 hungry tummiesFebruary 21, 2010 at 11:44 AM

    nice dish! Canned sea asparagus?

    ReplyDelete
  7. tigerfishFebruary 21, 2010 at 1:03 PM

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

    ReplyDelete
  8. Sokehah cheahFebruary 21, 2010 at 4:25 PM

    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
  9. Angie's RecipesFebruary 21, 2010 at 4:55 PM

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

    ReplyDelete
  10. penny aka jeroxieFebruary 21, 2010 at 7:25 PM

    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
  11. My Little SpaceFebruary 21, 2010 at 10:42 PM

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

    ReplyDelete
  12. Elin ChiaFebruary 22, 2010 at 11:15 AM

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

    ReplyDelete
  13. Sokehah cheahFebruary 22, 2010 at 5:54 PM

    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
  14. Divina PeFebruary 23, 2010 at 9:16 PM

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

    ReplyDelete
  15. Sokehah cheahFebruary 23, 2010 at 11:06 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more