| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Side dishes, Low fat, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Grated gingerroot |
| 1/2 |
ts |
Salt or herbal salt |
|
|
Substitute |
| 1/2 |
ts |
Honey |
| 2 |
tb |
Low-sodium soy or tamari |
|
|
Sauce |
| 1 |
ts |
Dark sesame oil |
| 1 |
tb |
Rice vinegar |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Hot-pepper flakes |
|
|
(optional) |
INSTRUCTIONS
1. Bring a large pot of water to a boil over high heat. Trim ends of
asparagus and slice each stalk diagonally into 3-inch pieces. Steam until
tender (8 to 10 minutes). Drain.
2. In a large bowl combine garlic, gingerroot, salt, honey, soy sauce,
sesame oil, vinegar, cayenne, and hot-pepper flakes. Toss with asparagus.
Chill or serve warm.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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