Yet another creation from spur of the moment. Andy loves to eat asparagus, so I have to come up with fresh ideas constantly to cook his favourite food. As I was cooking this dish initially, the aroma reminded me of a stirfry dish back home in Malaysia cooked with ferns/fiddleheads (paku-pakis). I remembered that it was mildly spicy and I think there was belacan in it. So just before I dished this out, I sprinkled a couple tablespoons of vegetarian belacan powder (made with fermented tofu) in it and it came out perfect!
Of course, this dish can also be made without belacan…
- 2 cloves of garlic, minced
- 1 bundle of fresh asparagus, hardy parts removed and cut the rest into 2″ lengths
- 1 thumb of fresg ginger, peeled (use edge of spoon) and sliced
- 1 handful of vegetarian pork belly (or sliced tofu/chicken breast)
- 2 T belacan powder
- 1 T chili powder (if desired)
- Salt and pepper to taste
- Heat 2 T of oil in wok. Fry ginger and garlic until fragrant.
- Add sliced pork belly/tofu/chicken.
- Add asparagus and cook until semi-wilted.
- Season with belacan powder, salt, pepper and chili powder if desired.
- Serve with hot rice.