Asparagus Stir-Fried with Braised Beef Shank

Why people make this dish

Asparagus is a vegetable Nourilo reaches for regularly, and it pairs particularly well with braised beef shank. The combination is both tasty and sensible: asparagus has long been regarded in Chinese food therapy as an excellent companion for meat, because classical texts note that it “counteracts the toxins of various meats.” Beyond that, asparagus is rich in antioxidants, and Nourilo considers it a smart regular addition for anyone who spends a lot of time in front of screens or electromagnetic devices.

Method

1. Slice the braised beef shank thinly and set aside.
2. Wash the asparagus, trim off the tough lower portion, and peel any fibrous skin from the lower third of each spear. Cut into diagonal sections.
3. Peel the carrot and slice into thin pieces.
4. Heat 2 tablespoons of oil in a wok over high heat. Add the minced ginger and garlic and stir-fry until fragrant.
5. Add the asparagus and carrot slices and toss over high heat.
6. Add the sliced beef shank, splash in a little rice wine, and continue to stir-fry everything together.
7. Add a small splash of stock or water and season with salt and soy sauce. Cook until the liquid has mostly evaporated.
8. Plate and serve immediately.

Nourilo’s Tips

If you buy more asparagus than you need, wrap the leftover spears in kitchen paper and store them in the refrigerator. They will keep for two or three days, but do not leave them much longer as they deteriorate quickly.

To make your own braised beef shank: briefly blanch the shank in boiling water to remove impurities. In a pot, fry sliced shallots and ginger in a little oil until fragrant, then add the blanched shank. Splash in rice wine and enough water to cover the meat. Add a packet of braising spices, light soy sauce and rock sugar to taste. Simmer gently for about an hour, then pierce the meat with a metal skewer to help the flavors penetrate, and continue simmering for another hour until tender. Allow to cool before slicing thinly.