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Number of serving: 3
Preparing time: 8 minutes
Cooking time: 8 minutes
Ingredients:
12 pieces asparagus, remove the head
6 pieces bamboo pith (bamboo fungus or
zhu sheng), soak in water until soft
3 dried blck mushrooms
1 medium carrot, sliced
500ml (2 cup chicken or fish stock)
1/2 teaspoon salt
Thickening sauce ingredients:
1 teaspoon corn flour
2 tablespoon water mixture
(mix well in a bowl)
Method:
Remove the outer membrane layer of bamboo pith, rub with white
vinegar and rinse with water, drain. Stuff 2 asparagus into every
bamboo pith, set aside. Put stock into a saucepan, bring to boil over
medium heat. Add mushrooms and carrot, continue to cook over low heat
for 5 minutes or until fragrant. Put in stuffed asparagus-bamboo pith,
cook until asparagus turns to light green. Put in salt, followed by the
thickening glaze. Stir for 30 seconds. Ready to serve.
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