Flash-fried baby fennel, Chinese broccoli and wild asparagus with sake and tamari

Ingredients

225g/8oz Chinese broccoli
2 bulbs baby fennel
8 spears wild asparagus
dash olive oil
3 garlic cloves, crushed
4-6 shallots, sliced
knob butter
splash saké, to taste
dash tamari, to taste

Method

1. Wash the broccoli and discard any tough outer leaves, cut the stalks diagonally into short sections. Slice the fennel, and trim the ends of the asparagus before cutting into short sections.
2. Heat a wok and then add a dash of olive oil. Add the garlic and shallots and cook until softened.
3. Add the broccoli, fennel and asparagus. Stir-fry until the leaves are wilted; then remove and place on a serving dish.
4. Add a knob of butter to the pan and cook until melted. Add the saké and tamari. Serve straightaway.