Ingredients
100 g sliced straw mushrooms, 1 pineapple, 200 g fresh asparagus cut into segments, 10 g cashews, 50 g tomato, 30 g carrot, 10 g green bell pepper.
Seasonings
curry powder and sugar, 1 teaspoon each; cornstarch, 1 tablespoon; ketchup, 2 tablespoons; salt, 1/2 teaspoon; vegetable oil, 4 teaspoons.
Steps
1. Dice the carrot and blanch in boiling water; blanch the fresh asparagus segments in boiling water; dice the pineapple.
2. Heat oil in a wok over high heat, add mushrooms, curry powder, ketchup, and sugar, and stir-fry quickly, then add tomatoes, carrots, bell peppers, fresh asparagus, diced pineapple, and cashews, tossing everything together, season with salt, and thicken with a cornstarch slurry.