Nourishing Home Dish: Stir-fried Asparagus with Wood Ear Mushrooms and Dried Shrimp
Asparagus is crisp and tender, and it is also rich in amino acids and vitamins, offering therapeutic effects that regulate metabolism and boost the body's immunity. Asparagus is typically cooked by stir-frying or mixing, and in some regions, it is also pickled. This time, asparagus and wood ear mushrooms are combined, with protein-rich dried shrimp and shredded pork added to create a nourishing dish that is light but not bland.
Ingredients: 250g asparagus, 100g rehydrated wood ear mushrooms, 100g pork, 50g dried shrimp, 15g garlic (peeled and smashed), salt, sugar, light soy sauce, cornstarch, ginger juice, rice wine, and peanut oil as needed.
Method: Peel and wash the asparagus, then slice and blanch for later use. Wash the pork and shred it, then marinate with salt, light soy sauce, and peanut oil. Wash the dried shrimp, soak them in warm water until soft, then blanch with ginger juice and rice wine. Heat oil in a wok, stir-fry the smashed garlic until fragrant, add the shredded pork and stir-fry over high heat. Drizzle in a little rice wine, then add the asparagus, wood ear mushrooms, and dried shrimp along with a little light soy sauce and continue to stir-fry. Finally, season with salt and sugar, thicken with a thin starch slurry, and serve.