Water Chestnut Immunity Boosting Stir-Fry
Water chestnut and asparagus sautéed with chilli, garlic, and ginger that is packed with ani-inflammatory properties and antioxidants.
Equipment
- 1 Meyer Nonstick Chef’s Pan (10.25”) from the Spark Collection
- 1 Chopping Board
- 1 Sharp knife
- 1 Colander
- 1 Mixing Bowl
Ingredients
- 110 grams water chestnuts Gently scrub off any dirt on the water chestnuts, and wash thoroughly. Carefully peel the brown skin off the water chestnuts and rinse clean with water.
- 80 grams asparagus cut into 3 equal parts, with the hard ends cut off (only cut 1/2 an inch off the end)
- 2 tsps garlic minced
- 1 tsp ginger minced
- 1 red birds eye chilli minced
Seasoning
- 1 tbsp low-sodium soy sauce
- 2 tbsp water room temperature
- 1/2 tsp organic brown sugar
- 1/2 tsp chilli oil
Instructions
- Cut the asparagus into 3 equal parts, leaving 1/2 an inch off the bottom of stem (we'll not be using this hard part of the stem, you may dispose it or keep it in a container to make vegetable broth another time)
- Slice the water chestnuts sideways to create thin, oblong shaped pieces of water chestnuts. Place this with the asparagus in a medium sized bowl.
- In the Meyer Nonstick Chef’s Pan, add 1 tbsp of sesame oil and heat this over medium to low heat.
- Add the garlic, ginger and chilli. Sauté this until fragrant using a wooden spatula.
- Add the water chestnuts and asparagus and stir-fry for about half a minute.
- Add the seasoning and sauté together until the sauce has fully incorporated with the vegetables, and the sugar has dissolved and thickened the sauce.
- Serve warm & don't forget to rate this recipe if you loved it!