If you’re well-organised and confident with a knife, this tasty stir-fry can be on the table in less time than it takes to order take-out. Lup cheong is a dried sausage revered by the Chinese for its sweet, smoky taste. Teamed with delicate mushrooms and chilli, it makes this almost-vegetarian dish the perfect "mid-weeker" for the time-poor.






Skill level

Average: 3.4 (47 votes)


  • 2 tbsp peanut oil
  • 300 g mixed Asian mushrooms, such as shitake, shimeji, oyster, baby king brown and enoki
  • 2 bunches asparagus, cut into thirds diagonally
  • 60 g (2) lap cheong (see Note), cut into 2 mm thick slices diagonally
  • 4 spring onions, sliced, white and green part reserved separately
  • 1 tbsp finely sliced ginger
  • 150 g cherry tomatoes
  • 1 tbsp chilli bean sauce (see Note)
  • 3 tsp light soy sauce
  • pinch of sugar
  • brown rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Slice larger mushrooms like king brown, shitake and oyster into slices. Separate shemeji and enoki mushrooms into small clumps.

Heat 1½ tbsp of the oil in a wok over high heat. Add all the mushrooms except for the enoki and stir-fry for 2–3 minutes until golden and tender. Remove from the pan. Add the remaining oil and asparagus and cook for 1 minute. Add the lap cheong, ginger and white part of the spring onion. Stir-fry for 1–2 minutes until the lap cheong is golden and the asparagus is almost cooked. Add the cherry tomatoes and cook for 1 minute until the tomato starts to soften. Add the chilli bean sauce, soy sauce, sugar and 2 tsp water. Cook briefly to combine, then return the reserved mushrooms and enoki mushrooms to the wok and toss until heated through. Stir through the remaining spring onions. Serve immediately.



• Lap cheong and chilli bean sauce are available in the Asian section of the supermarket and from Asian grocers.


Photography by Benito Martin. Styling by Lynsey Fryers.

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