Ingredients:
Crab Meat – 250 gms, cooked
Asparagus – 600 gms, trimmed and cut into 1 1/2 inch pieces
Vegetable Stock – 100 ml
Garlic – 1 clove, crushed
Olive Oil – 1 tblsp
Root Ginger – 1 slice
Chinese Rice Wine – 1 tblsp
Tamari Sauce – 1 tsp
Spring Onions – 2, thinly sliced
Cornflour – 1 tsp, mixed with 5 tblsp stock
Method:
1. Heat oil in a nonstick pan over high heat.
2. Add ginger and garlic.
3. Stir-fry for a few seconds.
4. Pour in the wine and vegetable stock.
5. Bring to a boil.
6. Add the asparagus and cook over a high heat for 2 minutes.
7. Remove and transfer to a serving plate.
8. Add the crab meat and tamari sauce.
9. Bring the mixture back to a boil.
10. Slowly add the cornflour paste, stirring continuously until the sauce has thickened.
11. Spoon the crab sauce over the asparagus.
12. Garnish with the spring onions.
13. Serve.
