1-2 T oil
750g asparagus, trimmed, cut on a diagonal into 5cm pieces
300g mushroom and hemp magic mince
6 spring onions, white and green parts, finely chopped
5 garlic cloves, finely chopped
4cm piece ginger, finely chopped
2 tbsp Shaoxing wine (or you can use a rice wine vinegar)
2 tbsp. soy sauce
1 tsp sesame oil
Toasted sesame seeds, to garnish
Cooked rice and chilli sauce to serve
Heat 1 tsp.of neutral oil in a frying pan on high heat. Once the pan is hot, add half the asparagus and a couple pinches of sea salt and cook until starting to blister and light golden, about 4 minutes. Set aside. Add another teaspoon of oil to the pan and repeat with the rest if the asparagus. Remove and set aside asparagus while you cook.
Reduce the heat to medium-high, add the remaining oil, then add the Mushroom & Hemp Magic Mince. Break up with a wooden spoon, and cook until starting to brown (approx 5 minutes). Add spring onions, garlic, and ginger. Cook, stirring, until the Magic Mince is golden and caramelised. Add the Shaoxing wine and soy sauce and return asparagus to skillet. Cook for a minute until heated through, pop on a platter and drizzle with sesame oil and sesame seeds. Serve with chilli sauce and either rice or if you prefer just some crusty bread.
Tip: If asparagus is not in season, long green beans or broccoli are both great alternatives
Recipe by Food Nation.
For more recipes, visit their website.