| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Asparagus, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus |
| 1/4 |
c |
Chicken stock or bouillon; (1/4 to 1/2) |
| 2 |
tb |
Peanut oil |
| 1 |
|
Green onion; cut in 1/2-inch pieces |
| 1 |
tb |
Soy sauce; (can be low sodium type) or chopped black bean sauce (available in Oriental markets) |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Discard tough fibrous ends of asparagus. Cut stalks diagonally in 1 to 1
1/2-inch sections. If desired, blanch stalks only (cook briefly in boiling
water or in microwave). Combine stock, soy sauce and sugar. Heat oil in a
wok. Add asparagus. Stir-fry to coat with oil; heat through. Add stock
mixture; heat quickly. Add green onion. Simmer, covered, over medium heat
until asparagus is done, about 3 minutes. Serves 3 to 4.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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