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Ingredients : 1 bunch
asparagus spears
400 g
pork, minced
150 g firm tofu
1 tablespoon
cooking oil
3 cloves garlic, crushed
2 red chili, seeded and sliced finely
3 tablespoons
garlic chives, chopped finely
3 teaspoons
oyster sauce
3 teaspoons
fish sauce
1 teaspoon
sugar
Method :
Cut the asparagus into bite-size pieces
after trimming it. Place the cut asparagus in a heatproof bowl. Fill the
bowl with boiling water and let it stand for 3 minutes with the
asparagus, drain. Cut the tofu into bite-size pieces. Heat a wok over
high heat and when very hot, add the oil to swirl it around. Add the garlic, pork and chili, and quickly brown the meat while
tossing. When the meat has browned, add the asparagus and tofu and combine
well. Add the garlic chives, oyster sauce, fish sauce and sugar and stir
through the pork mixture. Serve immediately with white rice.
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