Posted in Recipes on March 19, 2006 by Woo Chee Wai |
Ingredients
- 300-400 g asparagus
- 200 g minced meat
- 2 tbsp Lee Kum Kee Chili and Garlic sauce
- 100 ml chicken stock
- 2 tbsp oil
- Corn flour pre-mixed with water, to thicken sauce
Method
- Blanch the asparagus. Place it on a serving plate.
- Heat the oil in a pan and add in the minced meat. Stir for a few minutes.
- Add in the chili and garlic sauce and the chicken stock.
- Stir evenly for 10 minutes, then add the salt and a little sugar if necessary.
- Add the corn flour to thicken the sauce.
- Pour immediately over the asparagus.
Food Notes
- To maintain the crunchiness and colour of the asparagus, soak the it in cold water immediately after blanching.
