Asparagus and Mushroom Stewed with Ham

Asparagus and Mushroom Stewed with Ham

1. Cut the ham into strips, cut the asparagus obliquely into diamond-shaped pieces, remove the mushrooms and halve the stalks, and cut the green onion into pieces to separate the white and green onion leaves.

2. Adjust the bowl of juice. The bowl of juice is made of Mandarin Sauce (hoisin sauce, oyster sauce, and light soy sauce which is not available), water starch, cooking wine, salt, a little sugar, and sesame oil.

3. Put water in the pot to boil, add all the oil and a little salt, add the asparagus to the blanching water, the water can be fished as soon as it is boiled, and put it in clean cold water with ice cubes after blanching, so as to keep the asparagus green.

4. You can blanch the mushrooms with the water you just blanched asparagus, and pick them up for later use.

5. Stir fragrant ham strips in a pot and set aside the oil.

6. Pour in the garlic slices and white onion, and sauté.

7. Pour in the asparagus and mushrooms and stir, add a little salt and a little sugar, and stir well.

8. Pour the ham and spray a little cooking wine.

9. Pour the juice into a bowl, stir, the juice will foam and serve on the plate, sprinkle with green onion leaves (if you don't like raw green onions, you can avoid this step).