| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Fusion | Fusion, Vegetable, Mcreciped | 4 | Servings |
INGREDIENTS
| 2 | bn | Asparagus |
| 1/2 | c | Pine nuts |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Dry sherry |
| 2 | tb | Soy sauce |
| 1 | tb | Dark sesame oil |
| 2 | ts | Hoisin sauce |
| 1 | ts | Cornstarch |
| 1 | Tangerine; juice and zest | |
| Salt and pepper | ||
| 2 | tb | Cooking oil |
| 1 | tb | Unsalted butter; softened |
INSTRUCTIONS
Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a cookie sheet about 8 minutes. In a small bowl combine 1/4 cup sherry, the soy, sesame, hoisin, cornstarch, 1/2 teaspoon zest and the juice. Heat wok, add oil. Coat. Add garlic; when it sizzles but has not browned, add asparagus and stir and toss for 1 minutes. Add the remaining 1/4 cup sherry, then immediately cover the wok. Cook until asparagus turn bright green, about 2 minutes, removing the cover and stirring them a few times. If the liquid disappears before this, add a splash more of sherry or water. When done to color, add the sauce and pine nuts. Stir and toss until glazed with sauce, about 1 minute. Stir in the butter. Transfer to 4 heated dinner plates. okay! mcRecipe 9/29/97 patHanneman 257 cals, 21.5 g fat (easily reduced!) Recipe by: Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook) Posted to MC-Recipe Digest V1 #820 by KitPATh <[email protected]> on Sep 29, 1997
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