Sunday, November 6, 2011

Chinese Food: What's Hot Now: Asparagus Stir-fry Recipe

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Asparagus Stir-fry Recipe
Nov 6th 2011, 10:08

Fresh asparagus turns out tender but still crisp, coated with a flavorful oyster sauce in this quick and easy asparagus stir-fry. The asparagus is paired with mushrooms and red bell peppers - the recipe uses approximately 4 cups vegetables and is designed to have a bit of extra sauce to go with the rice.

Makes about 3 servings.

Prep Time: 10�minutes

Cook Time: 7�minutes

Total Time: 17�minutes

Ingredients:

  • 1/4 cup chicken broth or stock
  • 2 1/2 tablespoons oyster sauce
  • 1/2 teaspoon granulated sugar
  • Black pepper, to taste
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 2 tablespoons peanut or vegetable oil for stir-frying
  • 1 1/2 teaspoons minced fresh ginger
  • 1 teaspoon finely chopped garlic
  • 1/2 pound asparagus, washed, trimmed, cut diagonally into 1 1/2-inch strips
  • 1/4 cup water
  • 1 cup sliced mushrooms
  • 1 medium red bell pepper, deseeded, cut into thin strips
  • 1 teaspoon Chinese rice wine or dry sherry, or as needed
  • 1/4 - 1/2 teaspoon Asian sesame oil (I used 1/2 teaspoon)

Preparation:

In a small bowl or measuring cup, stir together the chicken broth or stock, oyster sauce, sugar and black pepper. In a separate small bowl, dissolve the cornstarch in the water.

Heat wok and add oil, swirling so that it coats the bottom half of the pan. When the oil is hot, add the garlic and ginger. Stir for about 10 seconds until aromatic.

Add the asparagus and stir-fry for 1 minute. Add the water, cover and let steam for 1 to 2 minutes, until the water is nearly absorbed.

Push the asparagus to the sides of the wok. Add the mushrooms and bell pepper in the middle. Stir-fry for a minute, sprinkling a bit of rice wine or dry sherry over the mushrooms as you stir-fry. Push the mushrooms and bell pepper to the sides of the wok.

Give the sauce a quick stir and pour into the middle of the wok. Stir the cornstarch and water mixture and pour it into the sauce, stirring quickly to thicken. Once the sauce thickens, stir to combine the vegetables in the thickened sauce. Stir in the sesame oil. Serve over cooked rice.

More Asparagus Stir-fry Recipes
Chicken and Asparagus
Stir-fry Scallops and Asparagus
California Asparagus and Lamb Stir-fry

Chinese Vegetables Recipes
Main Chinese Food Recipe File

You are receiving this email because you subscribed to this feed at blogtrottr.com.
If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

No comments:

Post a Comment