Antipasto recipes

Serves 4-6

• 1 tbsp oil
• 1 stalk lemongrass, finely sliced
• 1 x 2cm piece of ginger, cut into thin slivers
• 2 cloves garlic, finely sliced
• 2 bunches of asparagus, trimmed
• 6 dried shitake mushrooms, re-constituted and finely sliced
• 75g oyster mushrooms, cut in half
• 75g enoki mushrooms, trimmed
• 150g shimeji mushrooms, trimmed
• 1 tsp caster sugar
• 1 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp water
• 2 tbsp sesame seeds, toasted

• Heat a wok or frypan over high heat, toss in lemongrass, ginger and garlic, stir for 1–2 minutes.
• Add asparagus and mushrooms, stir fry for 3–5 minutes or until vegetables are soft but still crisp.
• Combine sugar, fish sauce, oyster sauce and water, stir into vegetables and cook for 1 minute.
• Transfer to a serving plate and garnish with toasted sesame seeds.