Stir-fried asparagus with prawns and shimeiji mushrooms

Ingredients (serves 3 to 4):
1 packet FairPrice Pasar Organic Asparagus
8 grey prawns, peeled and de-veined
1 small packet shimeiji mushrooms, washed and cut above the roots
4 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp FairPrice oyster sauce
1 tsp sugar
3 tbsp water

For the paste, pound together:
3 cloves garlic, peeled
3 tbsp coriander roots, thoroughly washed
2 red chillies

Method:
1. Wash the asparagus and cut about 1cm off the base of the stems and discard. Cut the remaining asparagus into three approximately 5cm pieces each. Set aside.
2. Heat the vegetable oil in a wok over high heat.
3. Add the prawns and paste and stir-fry for about 2 minutes.
4. Add the rest of the ingredients and cook for another 3 minutes, or until the asparagus is tender.
5. Serve hot with steamed white rice.

Tips:
Recipe uses FairPrice’s Pasar Organic Asparagus ($3 per pkt of 200g) available at selected FairPrice supermarkets.

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It is rich in folic acid, which has been shown to help prevent neural defects in babies. In fact, a 150g serving of asparagus provides 60 per cent of the recommended daily allowance of folic acid, which is also vital for blood cell formation, growth and the prevention of liver disease.

High in fibre and low on sodium, asparagus is also lean on calorie content, which makes it an ideal vegetable for the health-conscious. It is also a good source of potassium and thiamin, and is one of the richest sources of rutin, a compound that strengthens our capillary walls.

You can also replace the prawns with thinly sliced beef and use shiitake or oyster mushrooms in place of shimeiji.

Recipe source: Today newspaper (4 Sep 2008)

Steamed fish with ginger and spring onion sauce

Ingredients (serves 4):
2 x 200g cod fillet
Salt and white pepper
4 bok choy, cut into half

For the sauce:
1 tbsp FairPrice oyster sauce
3 tbsp cooking oil
3 tbsp light soy sauce
4 tbsp water
3 tbsp Shaoxing rice wine
1 garlic clove, crushed
1 thumb-sized piece of ginger, sliced finely
4 spring onions (white parts only), chopped into 1-inch pieces
2 tsp sugar
1/4 tsp sesame oil

To serve:
4 spring onions (green parts only), finely sliced
1 red chilli, sliced lengthwise

Method:
1. Season the fish in salt and white pepper and steam for 10 minutes until the flesh flakes easily when tested with a fork.
2. To make the sauce, heat the oil in a saucepan.
3. Add the ginger and garlic and fry for about 30 seconds, until it becomes fragrant but not browned.
4. Add the rest of the ingredients.
5. Reduce the heat and simmer for about 2 minutes.
6. Blanch the bok choy for 30 seconds in boiling water. Drain well.
7. To serve, place the bok choy at the bottom of the plate and place the fish over it. Pour the sauce over the fish and garnish with the spring onions and chilli.

Tips:
Recipe uses FairPrice Premium Oyster Sauce ($2.45) available at all FairPrice supermarkets.

You can pour this sauce over any firm white fish, be it a pomfret or snapper. Just make sure that the fish you use is the freshest.

Recipe source: Today newspaper (22 May 2008)