| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch asparagus |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
tb |
Soy sauce |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Using a rolling cut, slice asparagus in 1-1/2 inch sections. Discard
tough white ends.
2. Parboil 2 minutes. Then transfer to a bowl.
3. Mix sugar, soy sauce and sesame oil. Add to bowl and toss.
Refrigerate, covered, only to chill (about 20 minutes).
VARIATIONS: In step 2, add to parboiled asparagus, 2/3 cup cooked
chicken, thinly sliced. Omit sugar from dressing.
In step 3, add 4 to 5 drops hot sauce. (Do not refrigerate.) Serve at
once, topped with 1 teaspoon red ginger, minced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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