Ginger asparagus with white fungus and goji (姜炒芦笋银耳)
jiang chao lu sun yin er (姜炒芦笋银耳)
Asparagus stir-fried with ginger, soft white fungus and goji. A light, colourful vegetable side that still keeps to the warming palette.
A month of warming soups and braises can leave you longing for something fresh and green. This quick stir-fry answers that without straying from the confinement palette, since a good amount of ginger keeps the cooling asparagus in balance.
Why this dish
Asparagus brings colour and crunch, soft white fungus adds a moistening note the tradition values, and goji lifts the whole plate. Shredded old ginger is what keeps a dish of greens from tipping too cooling, which is the usual way vegetables are handled across the month.
Keep it brief
Asparagus is at its best barely cooked, so keep the pan hot and the cooking short. A splash of water under a quick lid steams thicker spears through while they stay bright, and the goji goes in only at the very end.
For how greens fit the warming diet, see how the 30 days are structured.
The recipe
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 3 as a side
Why this ingredient
White fungus (银耳)
A pale, frilly fungus, sometimes called snow fungus, that turns soft and slightly gelatinous once soaked. The tradition regards it as moistening and gently nourishing, a counterpoint to the warming, drying dishes of the month. Soak it until fully swollen, then cut away the firm yellow core before use.
Why this ingredient
Old ginger (老姜)
Green vegetables lean cooling in the tradition, so old ginger is added to bring the dish back towards warming. Shredding it fine lets it season the whole pan quickly without overwhelming the delicate asparagus.
Ingredients
- 250 g asparagus, trimmed and cut into lengths Snap off the woody ends; cut on the diagonal so it cooks quickly and evenly.
- 1 small white fungus, soaked and torn into pieces Soak until it softens and swells, then trim the firm yellow base before tearing.
- 1 tablespoon goji berries Added at the end for colour and a touch of sweetness.
- 20 g old ginger, finely shredded The warming heart of an otherwise cooling plate of greens.
- 1 tablespoon sesame oil or a mild oil Just enough to carry the ginger.
- Pinch of salt, splash of water A splash of water helps the asparagus steam through in the pan.
Method
- 1 Soak the white fungus until swollen, trim the firm base and tear into small pieces.
- 2 Warm the oil in a wok and fry the shredded ginger briefly until fragrant.
- 3 Add the asparagus and white fungus with a pinch of salt and a splash of water, and stir-fry over high heat.
- 4 Cook for a couple of minutes, until the asparagus is bright and just tender.
- 5 Stir through the goji, cook for a few seconds more, and serve.
Notes and substitutions
- Cook the asparagus briefly so it stays bright green and a little crisp.
- A splash of water and a quick lid helps thicker spears cook through without browning.
- Add the goji only at the very end so they keep their colour.
Before you cook this
- Green vegetables are considered cooling, so pairing them with ginger is the usual way to keep a dish balanced in this month.
- White fungus should be fully soaked and cooked; do not eat it underhydrated or raw.
Common questions
Is asparagus suitable during confinement?
Green vegetables are generally seen as cooling in the tradition, which is why they are usually cooked with ginger rather than eaten raw or plain. Prepared this way, asparagus adds welcome freshness and colour to a month of warming soups and braises.
Can I use a different green?
Yes. The same ginger, white fungus and goji treatment works well with snow peas, sugar snaps or thinly sliced choy sum. Keep the cooking brief so the greens stay bright and just tender.