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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more