My first Donna Hay cookbook was given to me years ago. Donna is an Australian foodie who started writing cookbooks and has taken off. Simple stylish books. Pictures for everything which is always a bonus. I believe I have 4 of her cookbooks and she is about to come out with another.
I have made a few things here and there. Jessica and Emily, who have become serious foodies reading every single cookbook and cooks magazine that is in or enters the house, asked me why I haven’t made more of her recipes. Why haven’t I made this or that or check this out, we should make this. Guess what, there are only 24 hours in a day. But, I did take them up on it and make something out of her The New Cook book.
Pictures are missing because I misplaced my camera. Need to replace that asap. The recipe is Asparagus with Sweet Sake and Ginger. Here is how I made it.
2 T. regular cooking oil
2 T. shredded ginger
4 shallots chopped
1 cup sake or mirin
4 T. light soy sauce
2 T. oyster sauce
3 bunches of asparagus (you could always do less and cut down on the sauce)
1 T. black sesame seeds (totally optional, only for look)
Heat the oil in a large frying pan. Add the ginger and shallots, stir fry for about 2 minutes. Add the sake, soy sauce and oyster sauce to the pan and cook for another 2 minutes to incorporate. Add the asparagus (make sure you peel the asparagus below the tip) and saute on a medium heat for about 4 minutes. The asparagus will still be crispy and should have turned brighter in color but I put a top over that for a few more minutes to soften the asparagus up a bit because I had thick asparagus vs. the thin ones. You need to gage how much you want them cooked.
This was really a great side dish. Will make this again and again…