Cut off the head and tail of the fresh lily. Tear off the pieces one by one and soak in ice water to avoid oxidation and blackening.
Heat oil in a pan over medium heat and sauté minced ginger and minced garlic until fragrant. Add asparagus. Stir well and add crab sticks.
Add Lee Kum Kee Premium Mushroom Powder and 1 tbsp of water. Cook until the asparagus is slightly soft. Add the fresh lily bulbs and stir well. Serve immediately.
Tips
1. Asparagus stir-fried with Lee Kum Kee Premium Mushroom Powder is greener and tastier.
2. Soak fresh lilies in ice water to avoid oxidation and blackening.