Asiatic Asparagus

Ingredients

• 30 g ginger
• 1 Garlic clove
• 1 red chili pepper
• 100 ml soy sauce
• 1 tsp Cornstarch
• 350 g beef fillet
• 100 g green asparagus
• 100 g white asparagus
• 100 g Sugar snap peas
• Salt
• 1 small mango
• coriander leaves
• 2 tbsp oil
• black pepper

Instructions

1. 1.

   Peel and finely dice the ginger and garlic. Remove seeds from the chili if desired and slice into rings. Whisk together with soy sauce, cornstarch, and 150 ml cold water. Slice the beef fillet into thin strips and marinate in the mixture, turning occasionally.

2. 2.

   Peel the asparagus, cut into pieces, trimming off woody ends. If thicker stalks are present, halve them lengthwise. Boil the asparagus and sugar snap peas in salted water for 3 minutes, then shock in ice water to stop cooking.

3. 3.

   Peel the mango, remove the flesh from the pit, and cut into wedges. Roughly chop the coriander.

4. 4.

   Remove the beef from the marinate and pat dry. Heat oil in a wok or deep skillet over high heat and quickly sear the meat in batches. Add remaining ingredients, stir‑fry until heated through, season with salt and pepper. Deglaze with the leftover marinade, bring to a boil once, then serve sprinkled with coriander.