Wok-tossed jasmine rice with crabmeat and asparagus
1 tbsp groundnut oil
½ small onion, finely chopped
1 garlic clove, crushed
½ large red chilli, deseeded and finely chopped
60g fine asparagus, cut into 2cm lengths, stalks and tips kept separately
½ tbsp light soy sauce, plus extra if needed
100g canned or fresh white crabmeat, well drained
125g cold, cooked jasmine rice
½ tbsp sweet chilli sauce
a dash of toasted sesame oil
1 tbsp finely chopped chives
1. Heat the groundnut/peanut oil in a wok or large frying pan until hot. Add the onion and stir-fry over high heat for 2-3 minutes, or until softened and golden. Add the garlic and chilli and cook for a further minute.
2. Throw in the asparagus stalks and stir-fry for two minutes. Add the asparagus tips and one teaspoon of the soy sauce and stir-fry for 30 seconds. Stir in the crabmeat and cook over medium heat until heated through.
3. Mix in the rice, then pour in the chilli sauce, sesame oil and remaining soy sauce. Stir well until everything is thoroughly combined and the rice is piping hot.
4. Taste and add more soy sauce if you think it needs it, then stir in the chives and remove from the heat. Transfer to a deep bowl and eat immediately.