How To Cook Asparagus Stir-Fry & Salmon

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Ingredients
  • 1/3 water or chicken stock
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons vegetarian oyster sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon sesame oil
  • 1 pinch white pepper
  • 2 tablespoons vegetable oil
  • 1 pound asparagus (ends trimmed and peeled, cut at a sharp angle into 2-inch/3cm lengths)
  • 3 cloves garlic, minced
  •  1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon of water)
  • 1.5 pounds salmon, cut into 4 fillets
  • 2 slices lemon
  • 1 tablespoon parsley flakes
  • 1 tablespoon olive oil
Instructions
  1. Dry the 4 fillets, season them with salt and pepper.
  2. Heat 1 tablespoon olive oil. Place the skin-side down in a hot oiled skillet over medium-high heat, pressing gently for for 10 seconds.
  3. Cook undisturbed for 5-6 minutes untill the skin releases, then flip over and cook for 1-2 minutes. 

  4. Arrange the cooked fillets in the middle of a plate.
  5. In a liquid measuring cup, combine the water/stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil and white pepper.
  6. In a wok over high heat, add the oil and the asparagus. Stir fry for 1 minute. 

  7. Add the garlic and the sauce mixture that had been prepared. 

  8. Bring the mixture to a simmer and cook it for about 1 minute till the asparagus becomes tender.
  9. Combine the cornstarch and water into a slurry. Pour it into the simmering sauce.

  10. Stir-fry it untill the vegetables are coated in the sauce with just a small amount of standing liquid. 

  11. Plate the cooked asparagus around the edges of the salmon. 

  12. Pour 2 tablespoons of lemon juice over the 4 fillets.
  13. Garnish the plate with 2 slices of lemon and parsley flakes. Serve.

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