Stir-fried limpets with mushrooms and asparagus

Ingredients (serves 4 to 6):
1 can Golden Chef limpets
5 fresh shitake mushrooms, washed and with their stems removed
1 bunch enoki mushrooms, washed and with their base stems removed
1 small bunch shimeiji mushrooms, washed and with their base stems removed
1 packet baby asparagus, washed and cut into half cross-wise
1 tsp cornstarch, mixed with some water to form a paste
2 tbsp cooking oil

For the sauce:
1 tsp oyster sauce
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp hua tiao wine
1 tsp light soy sauce

Method:
1. Remove limpets from the can and slice them up. Reserve 4 tbsp of the stock for later.
2. Cut the shitake mushrooms into quarters.
3. Mix all the ingredients for the sauce in a bowl with the 4 tbsp of stock. Set aside.
4. Heat the oil in a wok over a very high flame until the oil starts to shimmer.
5. Throw in all the mushrooms, asparagus and limpets and stir-fry quickly.
6. Add in the sauce and toss for a minute.
7. Add the cornstarch paste and cook for a further 30 seconds.
8. Serve hot.

Tips:
Recipe uses Golden Chef Limpets ($9.99 per can) available at all FairPrice supermarkets.

Recipe source: Today newspaper (17 Jan 2008)