YOU WILL NEED
3 dsps sunflower oil
3 cloves garlic, crushed, chopped
480g beef fillet, thinly sliced
150g asparagus, sliced 5cm, par-boiled
80g baby corn, halved, par-boiled
80g snow peas
50g unsalted roasted cashew nuts
80g oyster mushrooms, torn
2 dsps soy sauce
1 dsp oyster sauce
½ dsp black soy sauce
¼ tsp sugar
30ml chicken stock or water
Bring a wok to a medium heat, add the oil and garlic and stir until there is a good aroma. Add the beef and stir for a minute before adding the asparagus, baby corn, snow peas and cashew nuts. Add the oyster mushrooms last and stir. Season with the soy sauce, oyster sauce, black soy sauce and sugar.
Finally, add the chicken stock or water, pouring it around the edge of the wok to gather all the lovely flavours.
Stir for one minute only, making sure the vegetables remain crunchy.
Serve with Thai jasmine rice.