Fried Asparagus with Shrimp and Cuttlefish

More Fruit and Vegetables
Video of Cooking Demonstration
(Available only in Cantonese)
Fried Asparagus with Shrimp and Cuttlefish
Ingredients: (To serve 4)
Shrimp (chopped) 54g
Cuttlefish slices 80g
Asparagus (sectioned) 150g
Bell peppers (red, yellow and green) (sectioned) 80g
Roasted plain cashew nuts 10 pieces
Tomato (sliced) 64g
Salt 5g
Sugar 12g
Canola oil 15ml
Honey 20g
Cooking Method:
1. Blanch the shrimp and cuttlefish slices. Set aside.
2. Heat a wok and pour in the canola oil, then add asparagus and bell peppers. Stir-fry for about 1 minute.
3. Add the blanched shrimp and cuttlefish slices, then add salt and sugar. Stir-fry for 30 seconds.
4. Add honey, then briefly stir-fry. Transfer to a plate.
5. Sprinkle roasted plain cashew nuts. Garnish with tomato.
Per serving:
Energy(kcal) 147
Carbohydrate(g) 13
Protein(g) 8
Fat(g) 8
Sugar(g) 9
Sodium(mg) 504
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
Royal Palms Resident Club provides this recipe.