• 400 gm thinly sliced beef or schnitzel
• 2 cloves of chopped garlic
• 3 cm fresh ginger cut into match sticks
• 1 chilli, sliced
• 2 tbsp black bean sauce
• 1 tsp sesame oil
• ¼ Chinese rice wine
• 1 tsp cornflour

Mixture of freshly sliced seasonal vegetables such as capsicum, carrot, asparagus, snow peas, celery, sprouts and whatever else is in the fridge and appeals to you!

Toss the beef, ginger, and garlic together and then cook in a large wok in the hot oil until just cooked.  Add in the black bean sauce, sesame oil and rice wine before adding in the rest of the vegetables.  Mix the cornflour with a little water and thicken the sauce if needed.

Serve with rice.

• Heat your oven to 200 C.

Break the tough ends off about 500 g of fresh asparagus and rinse well before placing in an oven proof dish.  Sprinkle with Olive oil, salt and pepper and bake for about 15 mins or until tender.  Cool and then wrap in strips of prosciutto leaving the tips exposed. 

Arrange on a plate and enjoy.