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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 t Cornstarch
1/2 c Water
2 T Soy sauce
1 T Medium-dry Sherry or Scotch
1 t Sugar
1/2 t Salt
1 t Asian sesame oil
1 T Vegetable oil
2 T Minced peeled fresh
gingerroot
1 1/2 T Minced garlic
2 T Sesame seeds, toasted
lightly
Accompaniment: Cooked rice
if desired
1 Fat, 1/2 Other Carbohydrates

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  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 442
Calories From Fat: 214
Total Fat: 24.7g
Cholesterol: 0mg
Sodium: 4814.7mg
Potassium: 1775.4mg
Carbohydrates: 44g
Fiber: 11.9g
Sugar: 5g
Protein: 22.2g


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