CHINESE ASPARAGUS ROOT RECIPES

Name: Asian Asparagus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs fresh asparagus, washed,hard stems snapped off,if necessary peel the bottom part of the stem; 2 teaspoons vegetable oil; 1/4 cup water; 1 pinch sugar; 2 cloves garlic, minced; 1 teaspoon sesame seed oil; 1 tablespoon reduced sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 2 teaspoons rice wine vinegar; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons green onions, chopped (white & green part)

ASIAN ASPARAGUS RECIPE - FOOD.COM

Asian Asparagus Recipe - Food.com image

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

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs fresh asparagus, washed,hard stems snapped off,if necessary peel the bottom part of the stem
2 teaspoons vegetable oil
1/4 cup water
1 pinch sugar
2 cloves garlic, minced
1 teaspoon sesame seed oil
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons rice wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons green onions, chopped (white & green part)

Steps:

Cut asparagus into 2" pieces.
Heat oil in wok or large skillet (high heat).
Add asparagus, stir fry for 1 minute.
Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
Serve immediately.

Nutrition Facts : Calories 49.9, FatContent 2.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 174.1, CarbohydrateContent 5.5, FiberContent 2.5, SugarContent 2.3, ProteinContent 2.8

SIMPLE SPICY ASPARAGUS IN A WOK RECIPE - NYT COOKING

Simple Spicy Asparagus in a Wok Recipe - NYT Cooking image

Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn’t overwhelm it at all, at least if you don’t overcook the spears. Instead, the vegetable’s sweetness becomes accentuated by contrast.

Provided by David Tanis

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds asparagus, medium- or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oil
1/2 cup roughly chopped cilantro
3 green onions, slivered
1 tablespoon toasted sesame seeds

Steps:

Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Nutrition Facts : @context http//schema.org, Calories 115, UnsaturatedFatContent 6 grams, CarbohydrateContent 11 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 481 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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