| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Asparagus; trimmed and cut |
|
|
; diagonally into |
|
|
; 1/2-inch-thick |
|
|
; slices |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Medium-dry Sherry or Scotch |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Asian sesame oil |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Minced peeled fresh gingerroot |
| 1 1/2 |
tb |
Minced garlic |
| 2 |
tb |
Sesame seeds; toasted lightly |
|
|
Accompaniment: Cooked rice; if desired |
INSTRUCTIONS
In a steamer set over boiling water, steam asparagus, covered, until just
crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and
rinse under cold water to stop cooking. Drain asparagus well.
In a 1-cup measure, stir together cornstarch and water until dissolved and
stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
Heat a wok or large heavy skillet over high heat until hot and add
vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry
gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds.
Stir cornstarch mixture and add to asparagus. Bring liquid to a boil,
stirring, and stir-fry mixture until asparagus is well coated. Sprinkle
asparagus with sesame seeds and toss.
Serves 4 as an Entree with Rice or 6 as a Side Dish.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 409 Calories (kcal); 24g Total Fat; (47% calories from fat);
17g Protein; 42g Carbohydrate; 0mg Cholesterol; 3141mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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