Asparagus, ginger, and green onions are stir-fried until crisp-tender, then tossed with a sauce of broth, wine, and soy sauce.

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Asparagus Recipes

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Ingredients

• 1 pound medium or thick asparagus
• 1/2 cup chicken or vegetable stock or canned broth
• 1 Tablespoon plus 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 Tablespoon rice wine or dry sherry
• 1-1/2 teaspoons cornstarch
• 1 Tablespoon water
• 1 Tablespoon vegetable oil
• 1 teaspoon minced peeled fresh ginger
• 1 green onion, minced (2 Tablespoons)

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes

Preparation

Peel asparagus and trim ends. Cut stalks diagonally into 2-inch pieces.

In a bowl mix stock, soy sauce, sugar, and rice wine or sherry wine. In a small cup, mix cornstarch and water.

Heat oil in wok or skillet over high heat. Add ginger and green onions, and stir-fry for 15 seconds. Add asparagus and stir-fry a few seconds more. Add broth mixture and bring to a boil. Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender.

Push asparagus to side of pan. Stir cornstarch mixture, stir it into simmering liquid, and cook 1 to 2 minutes or until thickened. Toss with asparagus. Serve immediately.

Note: For a more substantial main course, add 1 small can straw mushrooms, drained, or 8 ears of cooked fresh or drained canned baby corn.

Yield: 2 main-course servings with rice, or 4 side-dish servings

Recipe Source: International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.