INGREDIENTS

  • 3 garlic cloves , peeled
  • 3 tablespoons fresh coriander , chopped
  • 2long red chilies , deseeded and chopped
  • 4 tablespoons vegetable oil
  • 350 g mock beef , finely sliced
  • 8 asparagus spears , trimmed and sliced into 5cm pieces on the diagonal (2 inch)
  • 8 large fresh oyster mushrooms (or tinned if you can’t find fresh, though they are far more slippery)
  • 1 tablespoon light soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 3 tablespoons vegetable stock

DIRECTIONS

  1. Using a mortar and pestle, pound the garlic, coriander roots, chillies and a pinch of salt together. Alternatively, chop the ingredients into a paste using a small food processor.
  2. Heat the oil in a hot wok, add the beef and the chilli/garlic paste and stir fry for 1-2 minutes.
  3. Add the rest of the ingredients to the wok and cook for a further 2 minutes, or until the asparagus is tender.
  4. To serve, pile the beef, asparagus and mushrooms in a bowl and pour the sauce over the top.