Ingredients
-
1 1/2
-
2
-
1/4
-
1
-
2
-
1
-
1
-
1
-
1
-
2
-
1/4
-
2
-
-
-
Directions
Asian Asparagus,The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli,Excellent, I followed this recipe, but I usually don’t measure things out. I felt that it had just enough kick, and everyone in my house really enjoyed it. Very easy and fast to make too!,This was soooooo good! I’ll put it this way, my six year old cries when he finds out I’m making aparagus with dinner and he said he liked it and gave it a thumbs up! He said it tastes like Chinese food! LOL! I made a few slight changes – used chicken broth instead of water, added some fresh gingerroot, and used apple juice instead of dry sherry. I added a pinch of cornstarch mixed in a little water at the end to thicken the sauce because it was a bit thin. I sprinkled the finished dish with toasted sesame seeds. It was great over jasmine rice and we had grilled steak and salmon. Best asparagus ever! Thanks so much!
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Steps
|
1
Done
|
Cut Asparagus Into 2" Pieces. |
|
2
Done
|
Heat Oil in Wok or Large Skillet (high Heat). |
|
3
Done
|
Add Asparagus, Stir Fry For 1 Minute. |
|
4
Done
|
Add Water& Sugar to the Asparagus, Cover and Steam For 2 Minutes, Shake the Pan a Few Times Combine the Remaining Ingredients. |
|
5
Done
|
Uncover Wok and Add Remaining Ingredients and Cook For 1 Minute, Stirring to Coat the Asparagus With the Spice Mixture. |
|
6
Done
|
Serve Immediately. |
