4 as a side dish
1 tbsp (20ml) sesame oil
3 cloves garlic, crushed
3cm piece ginger, grated
2 red chillies, deseeded and finely chopped (optional)
¼ cup (60ml) peanut or extra virgin olive oil
¼ cup (60 ml) ponzu
1 brown onion, sliced
200g fresh shiitake mushrooms, halved
1 punnet (115g) whole baby corn, halved
1 red capsicum, sliced
1 bunch asparagus, trimmed, sliced
½ bunch (2 or 3 stems baby bok choy), washed and quartered
6 green onions (shallots), sliced
2 tbsp sesame seeds, toasted
1. Heat sesame oil in a large wok or saucepan. Add garlic, ginger and chilli and cook for 1 minute until aromatic. Remove to a bowl and combine with peanut oil and half the ponzu. Toss onion and mushrooms through here to coat.
2. Reheat wok. Remove onion and mushrooms from marinade with a slotted spoon and stir-fry for 2 minutes. Toss corn, capsicum and asparagus through marinade, then remove with slotted spoon and add to wok. Stir-fry for a further 3 minutes. Toss bok choy through marinade bowl, then scrape out everything into the wok and stir-fry 2 minutes or until just wilted.
3. Remove from heat and place into a serving dish, sprinkle over green onions, remaining ponzu and sesame seeds.
Lyndey’s note: This can also be cooked on a char-grill. Ponzu is a Japanese citrus-based sauce made with rice wine, rice vinegar, bonito flakes and seaweed, shoyu (soy) and lemon or yuzu.
Wine match: Riesling or Rosé
Photography: John Paul Urizar, Styling: Michaela Le Compte, Food Prep: Julie Ballard/Wendy Tamplin