John Myers
Ingredients for 1 servings:
- 4 stalk(s) asparagus, green
- 1 small carrot(s)
- 1 small cauliflower
- 1 Pepper, red, long, mild
- 1 small chili, green
- 150 g water
- 2 g chicken broth, granulated
- 1 pinch(s) black pepper, freshly ground
- 1 pinch(s) nutmeg, freshly grated
- 1 tbsp oyster sauce
- 1 tsp soy sauce, light
- 1 tsp tapioca flour
- 1 tbsp rice wine
- 2 tbsp sunflower oil for frying
- 1 tsp sesame oil, light
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Cap Cay asparagus with Saos Tiram. Chinese recipe from Lombok, Indonesia.
Wash the vegetables and fruit. Peel the asparagus spears from the middle down and cut into approximately 3 cm long pieces, leaving the tips a little longer. Peel the carrot and slice it into decorative slices using a corrugated grater. Remove the leaves from the cauliflower and chop them crosswise. Remove the stem, peel them, and cut them crosswise into approximately 3 mm thick slices. Chop the florets into bite-sized pieces. Cut the chili peppers lengthwise, remove the seeds, and cut them crosswise into thin strands. Slice the small green chili crosswise into thin rings, leaving the seeds and discarding the stem. Heat the water in a saucepan and dissolve the chicken stock in it. Cook the white to light green asparagus pieces in the stock along with the carrot slices, cauliflower florets, and stem pieces for three minutes. Remove and strain. Use 100 ml of the stock for the sauce. Add the oyster sauce and soy sauce. Mix the tapioca flour with the rice wine and stir in. Heat a wok and pour in the sunflower oil from the sides. Add all the vegetable ingredients and stir-fry for two minutes. Briefly mix the prepared sauce and immediately add it to the Cap Cay. Stir, then cover and let it simmer for about one minute. Season the Cap Cay with pepper, nutmeg, and sesame oil. Garnish and serve warm as a side dish. I served it with Chicken Tikka Masala.
Facebook Comments