Adapted from Mummy I can cook
1 bunch of asparagus
Handful of cashew nuts
Thumb size ginger, peeled and minced
3 cloves of garlic, peeled and minced
1 tsp of tau chu or fermented soy bean paste mixed with some water to loosen it up
1 tsp cornflour+ 1 tsp water to make a slurry
1. Trim asparagus by snapping off the tough ends. Chop into index-finger lengths.
2. Heat wok or pan over medium heat and dry-toast the cashews, stirring often till they're golden-brown and release their nutty aroma. Set aside.
3. Increase heat, add the oil, and when the oil is hot, add the ginger and garlic, stir-frying for about 5 seconds till aromatic. Add the asparagus, stir-fry for 2 min, or till almost tender and still bright green.
4. Pour in the sauce ingredients i.e. everything else, and cook until sauce thickens. Return the cashews to the pan, give a final toss to coat, and serve immediately with rice.