| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Beyond, Biscuits, Newsletter | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus |
| 2 | T | Salad oil |
| 1 | Clove garlic, minced or | |
| pressed | ||
| 1/2 | t | Grated fresh ginger, up to 1 |
| 2 | T | Water |
INSTRUCTIONS
Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch slanting slices. Place wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1 minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to 3 minutes). Makes 4 servings. Beyond Biscuits Newsletter, Issue 30 February 8, 1998; Busted by Barb by southernfood-admin@list.miningco.com on behalf of Recipe by: The Wok Cookbook (Sunset) Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
A Message from our Provider:
“To ignore God is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 550
Calories From Fat: 490
Total Fat: 58.1g
Cholesterol: 0mg
Sodium: 353.4mg
Potassium: 721.5mg
Carbohydrates: 9.6g
Fiber: 1.1g
Sugar: <1g
Protein: 6.9g