I hear that there is a restaurant that serves dishes that use bagnet in very creative ways. I haven’t been there, I can’t even recall the name but I like the idea.
I read just a few hours ago that it is asparagus season in some parts of the world. Asparagus is a spring vegetable and everywhere where it is spring, it is asparagus season. In northwestern Europe, however, including the UK, asparagus season is shorter than spring, as it begins on St. George’s Day (April 23, I believe) and ends on Midsummer Day (between June 21 and 24).
In the Philippines we have asparagus all-year ’round. So, consider this dish as a celebration of the immortal bagnet and the yearlong asparagus season.
I cooked this stir fry over a week ago, on April 24 to be exact, about nine hours after we got home from Vigan, but didn’t have a chance to post the recipe until today because I was so busy cropping and resizing photos from our four-day trip.
- about 2 c. of diced bagnet (or use lechon kawali)
- about 200 g. of baby asparagus, cut into two-inch lengths
- a large carrot, julienned
- a zucchini, diced (no need to peel)
- 4 to 6 shiitake mushrooms (caps only), sliced or diced
- 6 cloves of garlic, minced
- 2 shallots, thinly sliced
- 2 tbsps. of cooking oil
- 2 tbsps. of Chinese black vinegar
- 2 tbsps. of oyster sauce
- 1 tbsp. of sugar
- salt and pepper, to taste
- a drizzle of sesame seed oil
- Heat the cooking oil in a wok or frying pan.
- Saute the shallots and garlic until fragrant.
- Add the diced bagnet, shiitake mushrooms, carrot and zucchini. Cook until the meat is heated through, and the carrot and zucchini are cooked but still crisp.
- Pour in the black vinegar and oyster sauce. Stir.
- Season with salt, pepper and sugar. Stir.
- Cook for a few seconds longer then turn off the heat. Drizzle in the sesame seed oil. Stir a few times.
- Serve at once.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 3