Roasted Chicken with Carrots, Fennel, and Onion AND a Giveaway

It was another cold and rainy day here in Portland so I decided to roast a chicken. I didn't want anything fancy... just simple comfort food. I found this recipe for a perfect roasted chicken by Ina Garten and decided to make it. I adapted it a bit by excluding the butter because I wanted to keep it a little lower in fat. I loved the flavor of the roasted carrots, onion, and fennel and the chicken turned out extremely moist, tender, and delicious. This is definitely a great recipe for roasted chicken - I am looking forward to making it again.

Roasted Chicken with Carrots, Fennel, and Onion:

Adapted recipe by For the Love of Cooking.net

Original recipe by Ina Garten

• 1 5lb chicken
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 lemon, cut in half
• Several sprigs of fresh thyme
• 1 head of garlic, cut in half crosswise
• 4-5 carrots, peeled and cut in half
• 1/2 sweet yellow onion, thickly sliced
• 1/4 red onion, thickly sliced
• Fennel, tops removed and cut into wedges
• Olive oil

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry then coat the chicken with olive oil cooking spray then season with sea salt, freshly cracked pepper, and garlic powder, to taste, all over the bird.

Place the lemon halves, all of the garlic, and a handful of fresh thyme into the cavity. Place the bird on a roasting rack in a roasting pan. Place the carrots, onion, and fennel in the roasting pan along with a few sprigs of thyme, season with sea salt and freshly cracked pepper, to taste. Drizzle some olive oil on top of the veggies and toss to coat evenly.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with the roasted vegetables. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Giveaway:

Johnsonville wanted me to spread word about a recipe contest they are doing where three winners will share $15,000.00 in cash. It's quick and easy for anyone to enter. Just start with any familiar recipe - or develop a new one and use Johnsonville Sweet, Mild, Hot, or Four Cheese Italian sausage, instead of ground beef, chicken, or another protein. For more information about the recipe contest, visit their site here. You can also visit their Facebook site here.

I will be giving away 4 coupons each good for 1 package of any flavor Johnsonville Fresh Italian Sausage. I will pick two winners who will each receive two coupons. All you have to do to win is leave a comment on this post. If you don't have a blog, please leave your e-mail address so I can contact you if you are chosen. I will announce the winners on Monday. Good luck!

Lemon and Garlic Broccolini

I picked up some broccolini at the store and I wanted to make a simple and healthy side dish. I found an Ellie Krieger recipe from the Food Network that sounded easy and delicious. I added some minced garlic to the dressing for added flavor. This recipe took only minutes to make and tasted fantastic! I will be making this recipe again and again.

Lemon and Garlic Broccolini:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Ellie Krieger at the Food Network

• 8 oz broccolini
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, sea salt and freshly cracked pepper, to taste. Whisk together until well combined. Set aside to allow flavors to mingle.

Wash and trim the broccolini then steam it for 5 minutes until it is crisp yet tender. Drizzle the dressing on top then toss until evenly combined. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Supreme Chocolate Cupcakes

Never get tired of chocolate. Never get tired of cupcakes.
They are my kids :)
Decided to try this then - from Precious Moments

 

Soft, chocolaty - yum!

What you need:

57g cocoa powder
1/3 cup boiling water
106g cake flour
220g castor sugar (original recipe: 250g)
2 1/8 tsp baking powder
167g unsalted butter
3 large eggs
1.5 tbsp vanilla extract

Preheat oven to 180degC
Combine cocoa powder and boiling water to form a paste. Set aside
Sift together all the dry ingredients. Set aside
Whisk eggs and vanilla extract together. Add a third of the cocoa mixture to the egg mixture. Whisk till all incorporated
Add the remaining cocoa mixture and the butter to the dry ingredients mixture and mix together for 1.5 mins
Add the cocoa egg mixture to the cocoa dry ingredients mixture in 2 separate addition
Mixing for 30 seconds between each addition.
Ensure all the cocoa egg mixture is well blended
Fill each cupcake liner 3/4 full
Bake for 20 min

Bought some ready to use fondant from Poon Huat
I've been curious in trying decorating cakes with fondant - it's the trend nowadays

Say hi to Mr Cat and Ms Panda :)

Ms Panda

Mr Cat

Heart

This is really my very first time handling fondant - blindly doing everything without guidance whatsoever, plus no proper tools
I must say this ain't easy - it's again back to one's gifted hands, and I don't think I am :)
So I am pretty proud with my this work - perhaps with more proper tools and more practice, I can do better and I won't be surprised if I can get hooked by it :)
We'll see! :P

Turkey Meatloaf Muffins topped with Spinach and Roasted Garlic Mashed Potatoes

My kids and I were shopping at Trader Joe's and they were passing out samples of their frozen turkey meatloaf muffins that were topped with spinach and mashed potatoes. We all really loved them so I decided to re-create them at home for dinner. It was a fun recipe to make and they tasted even better than the store bought version.

Turkey Meatloaf Muffins topped with Spinach and Roasted Garlic Mashed Potatoes:

Recipe and photos by For the Love of Cooking.net

Recipe inspired by Trader Joe's

• 1 tsp olive oil
• 7 button mushrooms, chopped
• 1/2 sweet yellow onion, diced
• 3 (yellow, red, orange) small baby bell peppers, diced
• 3 cloves of garlic, minced
• 1 lb lean ground turkey
• 2 tbsp garlic and herb bread crumbs
• 1-2 tbsp milk
• 1 egg
• 3 tbsp parsley, chopped
• Sea salt and freshly cracked pepper, to taste
• Fresh spinach
• Roasted garlic mashed potatoes (click for recipe)
• Chives, chopped

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the mushrooms, onions, and red pepper for 5-7 minutes or until softened; add the minced garlic and cook, stirring constantly for 1 minute. Combine the mushroom mixture with the ground turkey, bread crumbs, milk, egg, and parsley together in a bowl until well combined.

Scoop the meatloaf mixture evenly into the muffin tray, pushing down to flatten the meatloaf into the tray. Place in the oven and bake for 25-30 minutes or until the turkey is cooked through.

While the meatloaf is baking, make the roasted garlic mashed potatoes (don't forget to make the roasted garlic earlier). Right before you take the meatloaf out of the oven, wash the spinach and place in a skillet over medium heat. Cook the spinach with a touch of water, making sure to season with sea salt and freshly cracked pepper, to taste, for 1-2 minutes.

Remove the turkey meatloaf muffins from tin, add wilted spinach on top of the meat then spoon mashed potatoes on top of the spinach then sprinkle the chives on top of the potatoes. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Indonesian Style Chicken Porridge

Abby was down with throat infection last week, high fever, slight cough and runny nose, haizzz...
Her appetite wasn't good at all, so I decided to cook something easy to swallow
What else if it's not porridge?
Being selfish and want to entertain my own craving for Indonesian food, I decided to cook this porridge :P

What you need:

For the porridge:
2 cups rice
1 chicken breast bone
a little salt, water

For the topping:
shredded steamed chicken breast (original recipe is fried, but it's a little too tough for my kids so i opt to steam instead - it's healthier too!)
chopped spring onion
dong chye (preserved salted vegetables) - washed and drained
fried onion
yu tiao - toast for 2mins and cut
small prawn / onion crackers
a dash of light soya sauce and sesame oil

For the chilli:
big red chillies, boil for a few minutes, chopped after boiled
salt, sugar

Cook the ingredients for porridge altogether til the consistency desired - keep stirring to avoid burning at the bottom of the pot
I do not make it so thick cos it'll thicken when cooled

Place porridge in a serving bowl
Put shredded chicken, dong chye, fried onion, spring onion, yu tiao, crackers
Additional light soya sauce and sesame oil is recommended for best flavour

For the chillies: mix all ingredients in the food processor and pulse

Note:
- Some people in Indonesia loves to add raw eggs at the bottom of the bowl before adding the porridge in 

For my kids, I only use the shredded chicken, yu tiao, crackers and spring onion - well I skipped the crackers for Abby cos of her throat condition, and she still loved this porridge :)
Ian really loved yutiao, he had his spoon on one hand and yu tiao on his other hand :P

Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese aka Sopa de Jitomate y Rajas

I saw this recipe on the Whole Foods blog and I couldn't wait to make it, especially after watching Rick Bayless make it here. The soup was extremely simple to make and tasted so amazing. My poblanos turned out to be spicier than normal so my soup definitely had a kick but my husband and I really, really loved it. There was such a great depth of flavor from the roasted tomatoes and poblanos as well as the onions, garlic, and beef broth. I served the soup with bits of cotija cheese for a nice salty and creamy addition. I loved, loved, loved this soup! Thanks Whole Foods and Rick Bayless.

Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese aka Sopa de Jitomate y Rajas:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Whole Foods and Rick Bayless

• 3 large tomatoes
• 3 poblano chiles
• 2 tsp olive oil
• 1/2 sweet yellow onion, sliced
• 3 cloves of garlic, minced
• 1/2 tsp dried oregano
• 4 cups of beef broth
• Sea salt and freshly cracked pepper, to taste
• Cotija cheese, diced

Preheat the broiler. Cover a baking sheet with tin foil (for easier clean up) then place the tomatoes on the baking sheet and place into the oven. Roast the tomatoes on each side until the skins are blackened. Allow the tomatoes to cool before removing and discarding the skins. Pull the core out and discard; place the tomatoes and its juices in a food processor and process until you get a puree.

Place the poblano chiles on the same baking sheet and place under the broiler until all sides are blackened. Place the chilies in a bowl and cover with saran wrap or a kitchen towel for 5 minutes. Peel, pull out stem, and seed pod of each chile. Slice the chiles into smalls strips.

In a Dutch oven over medium heat, add olive oil, then add onions and oregono and cook for 3-4 minutes or until softened. Add garlic and roasted poblanos and cook for another minute, stirring constantly. Add the tomato puree and beef broth then lower the heat and simmer for 30 minutes. Season with sea salt and freshly cracked pepper. Serve with some diced cotija cheese. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Kwayteow Soup

This dish is so nice and the soup is so tasty without anything added - all comes from the ingredients put in
Adapted from Little Corner Of Mine

What you need:

For the soup:
chicken bone - I use 1 chicken breast bone
3 stalks celery - cut into 2
2 carrots - cut into 3 chunks
2 yellow onion - halved
a piece of ginger - smashed
2 stalks of lemongrass
a pot of water

For the topping:
fried fish balls
tofu fish cake and/or cheese tofu
minced pork
fried shallots
kwayteow - prepare as directed

Boil all the soup ingredients, simmer for 2 hours
After simmering for 1.5hour, add in all topping except fried shallots and kwayteow and bokchoy
Before putting off the fire, bring to boil, then add in bokchoy, off heat
And for me, I prefer to discard the celery and onion cos it's too soft to eat, also the ginger and the lemongrass so the taste of these 2 ingredients will not to over powering

Prepare kwayteow in a serving bowl and pour the soup over
Sprinkle fried shallot before eating and eat with chilli padi mixed with soya sauce

Simple, nutritious, delicious!
Perhaps the next time I cook this dish again I'll take a better snap of it - with the complete ingredients! :)

White Chocolate and Pecan Pumpkin Muffins

My kids had a day off of school for parent/teacher conferences so we decided to make some pumpkin muffins. They wanted to add white chocolate and I wanted to add pecans. They were very simple and fun to make and tasted wonderful! White chocolate and pumpkin go so well together! They gobbled up a couple for an afternoon snack, had another one for dessert after dinner and finished them off with breakfast the following day. Needless to say - they were a HUGE hit!

White Chocolate and Pecan Pumpkin Muffins:

Recipe and photos by For the Love of Cooking.net

• 1 2/3 cup flour
• 1 cup white sugar
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 cup pumpkin
• 1 tsp vanilla
• 3/4 cup white chocolate chips
• 1/2 cup pecan pieces

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.

Mix the flour, sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl.

In a large bowl combine the melted butter, eggs, pumpkin, and vanilla together. Slowly add the flour mixture to the wet mixture until just incorporated. Add the white chocolate chips (leaving a few to sprinkle on top of the muffins) and the pecan pieces and mix.

Spoon the batter evenly into the muffin tray. Sprinkle each muffin top with a few white chocolate chips, then slightly push them into the batter.

Place into the oven and bake for 15 -17 minutes or until a tester inserted into the center comes out clean. Cool on a rack then slather with butter and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Tony Roma's @Suntec City

Yeah yeah.. I know I haven't updated anything since yesterday
This birthday girl was having birthday lunch yesterday @Tony Roma's @Suntec City
I'm a forever fan of their ribs! :)

Started with Fried Calamari Rings with their hot sour dip

This is for DH...their signature baby back ribs with butter rice and mashed potato side dishes...

And this is mine...carolina honey sauce ribs with french fries and corn on the cob side dishes...

One hiccup - sad to say their service is never as satisfying as their meal!
Thanks for the treat! :)

Okay okay I'll continue with my update tomorrow! :P

Cheesy Pasta

Okay, I shall start one by one in order....

This pasta dish is adapted from Little Corner Of Mine with some adjustment
My kids aren't so fond of tomato based pasta dish, so most of the time I always cook the same kind of creamy pasta for them
Been looking around for other recipes for a change and decided to give this a try
It's a hit with the kids! :)

What you need:

4 portions of macaroni - cooked as directed, set aside (original recipe used pasta shell)

zest of 1 lemon

4 cloves of garlic - crushed

1 cup frozen carrot/green peas/corn

1/2 chicken breast - diced (I try to avoid prawn as much as possible since iI suspect Abby is allergic to it - to be confirmed though)

1/2 cup milk to mix with 1/2 cup water
100g grated cheddar cheese
Italian herb seasoning, garlic salt, black pepper, sugar, olive oil, parmesan cheese powder for topping

Heat oil, fry garlic and lemon zest, sautee quickly, add in frozen veggies, chicken - stir well

Add in milk and cheese, stir til cheese is melted

Add in cooked pasta - stir well

Season with Italian herb seasoning, salt, pepper and sugar

Serve hot with parmesan cheese powder

*Big yawn* Too late to continue updating...I will continue tomorrow okie...
Nite nite :)

Bacon, Egg, and Toast Cups

I saw this recipe on the Martha Stewart website and decided to give it a try. She made several egg cups at once using a muffin tin but I was only cooking for myself so I used a Pyrex custard cup and only made one. It was really, really easy to make and tasted amazing. I loved the soft yolk with the crisp bacon and toast. I will be making this again when we have house guests... it's a perfect way to feed a large group at once and they turn out really cute too.

Bacon, Egg, and Toast Cups:

Adapted by For the Love of Cooking.net

Original recipe by Martha Stewart

• Cooking spray
• 1 egg
• 1 piece of whole wheat bread
• 1 piece of lean bacon
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat the Pyrex custard cup with cooking spray.

Cook the bacon in a skillet over medium heat for a minute on each side to get rid of some of the grease.

Take a rolling pin and roll out the piece of bread until thin. Turn the Pyrex custard cup over and use it to cut the crust away from the bread. Slice the bread round in half then press the halves into the cup overlapping the pieces. Use extra bread to patch any holes.

Place the bacon slice in the cup then crack an egg over the bacon. Season with sea salt and freshly cracked pepper, to taste.

Place on a baking tray and bake in the oven for 15-20 minutes or until the whites are cooked but the yolk is still soft. Remove from the oven, run a knife around the edges of the toast and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Grilled Steak with Avocado Sauce

I was searching the web for avocado recipes and when I saw this recipe on Life's Ambrosia I knew I had to make it. I adapted it a bit by using the steaks I had on hand, which happened to be a rib eye and a couple of top sirloin. I also used extra seasonings on the steaks to suit my families tastes. It was a HUGE hit with all of us, especially my kids. My daughter couldn't get enough steak or sauce! I made my husband a burrito for lunch the next day using the leftovers and he said they were awesome. This recipe will be making it's way back to our table again soon.

Note: I didn't measure seasonings, I simply sprinkled each spice on both sides of the steaks.

Grilled Steak with Avocado Sauce:

Adapted Recipe and photos by For the Love of Cooking.net

Original recipe by Life's Ambrosia

• Steaks of your choice (I used rib eye and top sirloin)
• Sea salt and freshly cracked pepper, to taste
• Chili powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Coriander, to taste
• Cumin, to taste
• Oregano, to taste
• Garlic powder, to taste

Sprinkle each side of the steaks with the seasonings, to taste. Preheat the grill to medium heat; or if you are using a grill pan, heat it to medium high heat.

Cook steaks for 4-5 minutes per side, or until desired degree of doneness. Remove the steaks from the grill and set aside to rest for 5 minutes before slicing.

Avocado Sauce:

• 1 ripe avocado
• 1/3 cup fresh cilantro
• 2 cloves of garlic
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp olive oil
• 1/2 tbsp red wine vinegar
• Juice from 1 large lime

Combine all ingredients in a processor and blend until smooth. Taste and add more sea salt, freshly cracked pepper, or lime juice if needed.

Once the steak has rested, slice and serve with the avocado sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Peanut Butter Chocolate Kiss Cookies

We were heading over to our good friend's house for dinner and I was asked to bring a dessert. My friend, Currié, loves the combination of peanut butter and chocolate so my son and I decided to make these cookies for our dessert. They were very simple and fun to make and tasted fantastic. I expected the cookies to turn out soft and gooey but they ended up being crisp, which I really enjoyed. We all loved the cookies, especially the kids.

Peanut Butter Chocolate Kiss Cookies:

Adapted recipe and photos by For the Love of Cooking

Original recipe from Table Talk - Star Tribune

• 1 1/4 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, softened
• 1 cup smooth peanut butter, room temperature
• 1/2 cup white sugar, plus more for coating
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 egg
• Chocolate kisses

Whisk the flour, baking soda, and salt together in a small bowl.

Using a mixer on medium high, beat together butter and peanut butter together until creamy, about 2 minutes. Add the sugars and beat until light and fluffy, about 2 minutes. Add the egg and beat until thoroughly incorporated.

Slowly add the flour mixture to the peanut butter mixture until just incorporated. Cover with plastic wrap and place in the refrigerator for 1 hour. If you are in a hurry you can place in the freezer for 15 minutes.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Roll the dough into small balls then coat in white sugar. Place on the baking sheet. Lightly flatten the cookies down with a spatula. Cook for 15-18 minutes or until golden brown. Remove from the oven then place a chocolate kiss into the center of the cookie. Place back in the oven and bake for 1 minute. Remove from the oven and cool on racks. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Spinach and Avocado Salad

I had a bag of baby spinach to use up and two ripe avocados so I decided to make a tossed salad with a few of my favorite ingredients. I tossed this salad with my favorite dressing - Fran's Simple Vinaigrette (Fran is my mother in law). It was a simple salad to make and tasted fantastic! I love the creamy avocado, sweet craisins, crunchy croutons, salty Parmesan, and the tangy vinaigrette - it was a delicious and flavorful salad and was a huge hit with my entire family. I served this salad with the Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts.

Spinach and Avocado Salad:

Recipe and photos by For the Love of Cooking.net

• Baby spinach
• 1-2 avocados, diced
• Cherry tomatoes, quartered
• Red onion diced
• Craisins
• Croutons
• Parmesan cheese, shaved
• Fran's Simple Vinaigrette (recipe below)

Place the baby spinach in a large bowl then top with the avocados, tomatoes, red onion, craisins, croutons, and Parmesan cheese.

Fran's Vinaigrette:

• 1/4 cup canola oil
• 1 1/2 tbsp seasoned rice vinegar
• 1/2 red wine vinegar
• 1-2 cloves of garlic, minced
• 1/2 tsp sugar
• Sea salt and Freshly cracked pepper, to taste

Make the vinaigrette at least 30 minutes prior to serving the salad so the flavors have time to mingle. Combine the ingredients together and whisk well before serving.

Drizzle the vinaigrette over the salad to taste; toss until evenly coated. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts

I adapted this recipe from one I found in a Sunset Fast and Fresh magazine. I threw in whatever veggie I had on hand, shitake mushrooms, bell peppers, onion, zucchini, and tomatoes. This pasta was light, hearty, and so delicious. I loved the flavor of the veggies with the salty Parmesan cheese and crunchy toasted pine nuts. My husband and I loved the pasta and so did my son who had two helpings. My daughter thought it was okay.

Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts:

Adapted recipe by For the Love of Cooking.net

Original recipe from Sunset Fast and Fresh ~ 2010 Edition

• 8 oz penne pasta
• 1 tbsp olive oil
• 2 cloves of garlic, minced
• 1/2 sweet yellow onion, chopped
• 3 orange and yellow baby bell peppers, chopped
• 7-8 shitake mushrooms, stems removed, sliced
• 1 large zucchini, diced
• 7-8 cherry tomatoes, sliced in half
• 2 tbsp pine nuts, toasted
• 1 cup baby basil leaves
• 1/4 cup Parmesan, grated
• Pinch of red chile flakes
• Sea salt and Freshly cracked pepper, to taste

Heat a small skillet over medium low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside.

Cook the penne pasta per instructions. Drain, reserving some of the pasta water, then return to the pot.

While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes. Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with the chile flakes, sea salt, and freshly cracked pepper.

Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Asparagus With Enoki Mushroom

One of the vegetables I seldom cook yet it's one of my fave, asparagus, mixed with enoki mushroom, both are oh so crunchy :)

What you need:

Asparagus, cut into 2, discard the bottom part
1pack enoki muchroom, discard the bottom part
Oyster sauce, a little oil, salt. sugar, a little water

Heat oil in frying pan, sti fry asparagus for 1minute, sprinkle a little salt
Remove from heat and arrange on serving plate
Reheat the oil, stir fry enoki mushroom til soften, add in oyster sauce, a little salt, sugar and water
Mix well, off heat, arrange on top of asparagus