Ingredients: (serves 2)

  • 200g (7oz) tender asparagus spears, woody ends snapped off, then cut into thirds

  • 1 tbsp of groundnut oil

  • 2 cloves of garlic, whole, crushed

  • 2.5cm (1in) piece of ginger, peeled and grated

  • 1 small carrot, sliced thinly on the angle into oval

  • 150g (5oz) vegetarian mock chicken sliced on the
    angle, thin strips



  • 1 tbsp of Shaohsing rice wine or dry sherry

  • 1 tbsp of light soy sauce

  • 1 tsp of clear rice vinegar or cider vinegar

  • 1 tbsp vegetarian oyster sauce

  • Handful of roasted salted cashew nuts

  • 1 tsp of cornflour mixed with 1 tablespoon of cold water

  • 1 tbsp of toasted sesame oil





mock chicken_cropped_2


Recipe Provider

 ming ai british chinese food culture 2011 p ching he huang 031

Ms Ching-He Huang


  • Bring a small saucepan of water to the boil, add the asparagus pieces and blanch for 2 minutes, then drain and refresh under cold running water to stop them from cooking further.  Put on a plate and set aside.

  • Heat a wok over a high heat until it starts to smoke and then add the groundnut oil.  Add the garlic and ginger and stir-fry a few seconds, then add the carrot (adding a small drop of water to help create some steam) and stir-fry for less than 1 minute.  Add the mock chicken pieces and stir-fry for 2 minutes.  Tip in the blanched asparagus pieces and toss together.

  • Add the rice wine or dry sherry, followed by the soy sauce, vinegar, vegetarian oyster sauce and cashew nuts. Stir well. Add the cornflour paste to thicken the sauce, stir in the toasted sesame oil and serve immediately.




  • 蘆筍嫩莖 200 克 / 7 安士(拗去底部木質部分後,每根切成三段)

  • 花生油 1 湯匙

  • 蒜瓣 2 瓣(碾成蒜泥)

  • 姜段 2.5 厘米 / 1 英寸(磨成薑末)

  • 小胡蘿蔔 1 個(斜切成橢圓形薄片)

  • 素雞150 克/ 5 安士(斜切成薄片,再切成長條)



    • 紹興酒或乾雪利酒 1 湯匙

    • 生抽 1 湯匙

    • 白米醋或蘋果醋 1 茶匙

    • 素蠔油 1 湯匙

    • 鹽焗腰果 1 把

    • 生粉 1 茶匙(用 1 湯匙冷水攪勻)

    • 麻油 1 湯匙




mock chicken_cropped_2



ming ai british chinese food culture 2011 p ching he huang 031



    • 煮一小鍋開水,放入蘆筍段汆燙2 分鐘後,撈起用冷水沖至冷卻,以防止蘆筍過熟。然後盛到碟上備用。

    • 用猛火起鑊,開始冒煙時放花生油、蒜泥和薑末炒幾秒鐘,再放胡蘿蔔快炒,並灑少許水以製造蒸汽;注意炒的時間不要超過 1 分鐘。然後加入素雞炒 2 分鐘,再倒入汆燙好的蘆筍,拋鑊(顛鍋)使材料混和。

    • 先放紹興酒或乾雪利酒,再加入生抽、醋、素蠔油和腰果,充分翻炒。倒入芡漿,打芡收汁,最後放麻油翻炒。馬上上桌。