Ingredients
150 g asparagus, 50 g each of lily bulbs and ginkgo nuts.
Seasonings
A pinch of fine salt, 1/2 teaspoon each of ground white pepper, soy sauce, sesame oil, and light soy sauce, and 2 tablespoons of vegetable oil.
Steps
1. Peel the asparagus and cut into segments; trim the root end of the lily bulbs and separate into individual petals.
2. Rinse the ginkgo nuts, remove the germ, blanch in boiling water until fully cooked, then drain.
3. Blanch the asparagus segments in boiling water with salt until fully cooked through.
4. Heat vegetable oil in a wok or pan, add the asparagus, lily bulbs, and ginkgo nuts, and stir-fry until fragrant and cooked through. Season with salt, pepper, soy sauce, light soy sauce, and sesame oil, then serve.