Step 1

Cut the asparagus into 3 equal parts, leaving 1/2 an inch off the bottom of stem (we'll not be using this hard part of the stem, you may dispose it or keep it in a container to make vegetable broth another time)

Step 2

Slice the water chestnuts sideways to create thin, oblong shaped pieces of water chestnuts. Place this with the asparagus in a medium sized bowl.

Step 3

In the Meyer Nonstick Chef’s Pan, add 1 tbsp of sesame oil and heat this over medium to low heat.

Step 4

Add the garlic, ginger and chilli. Sauté this until fragrant using a wooden spatula.

Step 5

Add the water chestnuts and asparagus and stir-fry for about half a minute.

Step 6

Add the seasoning and sauté together until the sauce has fully incorporated with the vegetables, and the sugar has dissolved and thickened the sauce.

Step 7

Serve warm & don't forget to rate this recipe if you loved it!