Ingredients
- 1/2 pound asparagus thinly sliced on the diagonal
- 1/2 cup bamboo shoots sliced
- 1/2 cup water chestnuts sliced
- 1 cup celery sliced diagonally
- 1 cup mushrooms fresh
- sliced
- 1/2 cup cashew nuts optional
- 3 tablespoons vegetable oil
- 1 x salt
Instructions
- Clean and prepare vegetables.
- Heat oil in wok to smoking point.
- Stir fry asparagus in wok for about 2 minutes.
- Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3 to 4 times to stir it.
- At the end of 5 minutes, add all the other ingredients except cashews raise heat 1 notch, stir fry 3 minutes with cover over wok.
- Lift cover at least once or twice to stir vegetables, so all will be cooked through.
- Place food in platter, if desired sprinkle cashews over all.
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