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Ingredientes
- 2 lb Asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
- 2 tsp Cornstarch
- 1/2 c. Water
- 2 Tbsp. Soy sauce
- 1 Tbsp. Medium-dry Sherry or possibly Scotch
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 tsp Asian sesame oil
- 1 Tbsp. Vegetable oil
- 2 Tbsp. Chopped peeled fresh gingerroot
- 1Â 1/2 Tbsp. Chopped garlic
- 2 Tbsp. Sesame seeds, toasted lightly
- Â Â Accompaniment: Cooked rice, if you like
Direcciones
- In a steamer set over boiling water, steam asparagus, covered, till just crisp-tender, about 1 to 2 min. Transfer asparagus to a colander and rinse under cool water to stop cooking. Drain asparagus well.
- In a 1-c. measure, stir together cornstarch and water till dissolved and stir in soy sauce, Sherry or possibly Scotch, sugar, salt and sesame oil.
- Heat a wok or possibly large heavy skillet over high heat till warm and add in vegetable oil. Heat vegetable oil till warm but not smoking and stir-fry gingerroot and garlic 30 seconds. Add in asparagus and stir-fry 30 seconds.
- Stir cornstarch mix and add in to asparagus. Bring liquid to a boil, stirring, and stir-fry mix till asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
- Serves 4 as an Entree with Rice or possibly 6 as a Side Dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 700g | |
| Calories 426 | |
| Calories from Fat 230 | 54% |
| Total Fat 26.51g | 33% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2991mg | 125% |
| Potassium 1197mg | 34% |
| Total Carbs 39.97g | 11% |
| Dietary Fiber 13.6g | 45% |
| Sugars 14.16g | 9% |
| Protein 16.22g | 26% |
