| 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 | ts | Cornstarch |
| 1/2 | c | Water |
| 2 | tb | Soy sauce |
| 1 | tb | Medium-dry Sherry or Scotch |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Asian sesame oil |
| 1 | tb | Vegetable oil |
| 2 | tb | Minced peeled fresh gingerroot |
| 1 1/2 | tb | Minced garlic |
| 2 | tb | Sesame seeds; toasted lightly |
| Accompaniment: Cooked rice; if desired |
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 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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