INGREDIENTS:

7 oz asparagus
7 oz mushrooms
½ cup chicken stock
2 tbsp. olive oil
3 tbsp. oyster sauce
1 tbsp. light soy sauce
1 tbsp. garlic (chopped)
1 tbsp. light brown sugar
¼ cup basil leaves
2 leaves red lettuce

PREPARATION:

1. Place 2 leaves of red lettuce on a serving platter, then set aside.
2. Fill a wok with enough water to cover the asparagus and mushrooms, and then bring the water to a boil.
3. Place the asparagus and mushrooms into the boiling water.
4. After 3 minutes, remove the asparagus and mushrooms from the wok and using a colander, briefly run cold water over the asparagus and mushrooms, and then place them on top of the red lettuce on the serving platter.
5. Drain the water from the wok and add the olive oil. Then heat the olive oil using a medium high heat setting and after the olive oil is hot, add the garlic.
6. Stir fry until fragrant, then add the chicken stock, light brown sugar, basil, light soy sauce and oyster sauce. Stir until the sauce is mixed together thoroughly.
7. Pour the sauce onto the asparagus and mushrooms that are on the serving platter and add a small additional quantity of oyster sauce on the top.
8. Serve hot.

Makes 3 servings