Potato starch water
Potato starch…………………………………………………………2 tbsp.
Water……………………………………………………………………30mL
Directions:
1. Soak bamboo fungus and dried mushrooms in 500mL water for 30 minutes until soften, cut garlic into slices.
2. Cut away tough ends of asparagus, peel away tough skin and cut into two sections, cut mushroom into slices.
3. Soak and rinse bamboo fungus and cut away both ends.
4. In boiling water, blanch bamboo fungus for 2 minutes, drain and reserve for later use.
5. Heat pan with oil, sauté garlic and asparagus for 3 minutes until bright green and serve onto plate.
6. Heat pan with oil again, sauté mushrooms and bamboo fungus for 2 minutes and add in Swanson Scallop Broth until cooked.
7. Stir in potato starch water (potato starch + water) and cooked to thickened and add onto asparagus and serve immediately.
Cooking Tips:
To ensure a clean flavor of bamboo fungus, soak bamboo fungus in water and change water several times until water is clear and fungus is soften.
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