2 tbsp oil
1 dried squids (cut into thin shreds)
1 tsp shredded ginger
200 asparagus (removed the hard stems and stingy parts and shredded)
200g bean sprouts (removed the roots)
1/2 tsp chicken stock granules
1 tbsp shaoxing wine
1 tsp cornstarch water (for thickening)
- Heat up oil, pan-fry shredded dried squids until aromatic and crispy.Dish up and set aside.
- Add shredded ginger and stir-fry until fragrant.Add in asparagus,bean sprouts and stir-fry until well mixed.
- Add seasoning and stir-fry until fragrant and lastly thicken with cornstarch water.
- Dish up and serve.