Stir-Fried Asparagus, Water Chestnut & Carrot with Almond Flakes



240g asparagus (trimmed and sectioned)

4 nos water chestnut (peeled and sliced)

1/3 carrot (cut into flower design)

20g almond flakes

1 tbsp chopped garlic

3 tbsp cooking oil


1 tbsp vegetarian oyster sauce

½ tbsp light soy sauce

1 tbsp Chinese cooking wine

½ tsp extra virgin sesame oil

½ tsp lard

¼ tsp chicken seasoning powder

1 tbsp water


1 tsp potato starch mixed with 2 tsp water

Preparation Instructions:

  1. Heat up a wok on low heat with 3 tbsp of cooking oil.
  2. Add in almond flakes, saute until pale golden. Remove and drained on paper towel to absorb excessive oil.
  3. Use the remaining oil to saute the chopped garlic until fragrant.
  4. Add in asparagus, water chestnut, carrot and seasonings. Stir to combine.
  5. Thicken the sauce with potato starch solution.
  6. Dish out to a serving platter, garnish with almond flakes. Serve.





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