Ingredients:
· 500 grams of asparagus
· 2 tablespoons of vegetable oil
· 1 large shallot peeled and sliced
· 1 red bell pepper, thinly sliced
· 6 chestnut mushrooms sliced
· 3 cloves garlic, minced
· 1 tablespoon of ginger, minced
· 2 spring onions, sliced
· 2 tablespoons of soy sauce
· 1 teaspoon of chilli oil
· 1 teaspoon of sesame oil
· Optional: 1 teaspoon of chilli flakes or fresh chilli for heat
Instructions:
1. Prepare the asparagus: Wash and trim off the tough ends of the asparagus. Cut into 2–3-inch pieces.
2. Heat the oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.
3. Stir-fry the garlic and ginger: Add the sliced shallots and garlic to the hot oil, stirring constantly, until they are aromatic, about 30 seconds.
4. Add the red bell pepper: Toss in the sliced red bell pepper and stir-fry for about 2 minutes.
5. Cook the asparagus: Add the asparagus pieces to the pan and stir-fry for about 4 minutes and chopped ginger.
6. Add sauces: Stir in the soy sauce, and sesame oil. Mix well to coat all the vegetables.
7. Finish and serve: Add the sliced spring onions and chilli if using, stir well, and cook for another minute. Serve hot.