| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Fusion |
Fusion, Vegetable, Mcreciped |
4 |
Servings |
INGREDIENTS
| 2 |
bn |
Asparagus |
| 1/2 |
c |
Pine nuts |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
c |
Dry sherry |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Dark sesame oil |
| 2 |
ts |
Hoisin sauce |
| 1 |
ts |
Cornstarch |
| 1 |
|
Tangerine; juice and zest |
|
|
Salt and pepper |
| 2 |
tb |
Cooking oil |
| 1 |
tb |
Unsalted butter; softened |
INSTRUCTIONS
Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if
asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a
cookie sheet about 8 minutes. In a small bowl combine 1/4 cup sherry, the
soy, sesame, hoisin, cornstarch, 1/2 teaspoon zest and the juice. Heat wok,
add oil. Coat.
Add garlic; when it sizzles but has not browned, add asparagus and stir and
toss for 1 minutes. Add the remaining 1/4 cup sherry, then immediately
cover the wok. Cook until asparagus turn bright green, about 2 minutes,
removing the cover and stirring them a few times. If the liquid disappears
before this, add a splash more of sherry or water. When done to color, add
the sauce and pine nuts. Stir and toss until glazed with sauce, about 1
minute. Stir in the butter. Transfer to 4 heated dinner plates.
okay! mcRecipe 9/29/97 patHanneman 257 cals, 21.5 g fat (easily reduced!)
Recipe by: Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook)
Posted to MC-Recipe Digest V1 #820 by KitPATh <phannema@wizard.ucr.edu> on
Sep 29, 1997
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