In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
Stir in the broth, lemon juice, soy sauce and pepper.
Cover and cook for 2-3 minutes or until asparagus is tender.
Sprinkle with almonds.
Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
Drizzle with teriyaki sauce and serve immediately.
and 5-spice powder, and stir to combine. Bring to a
hour 15 minutes.
Stir remaining broth and cornstarch in
n a clean tea towel for at least 1 hour, until
horoughly. Set aside to marinate for 30 minutes.
2. Heat
For the crab/crawfish mixture: Heat
Combine garlic, broth, soy sauce, corn starch, and sesame oil in a small bowl. Mix well. Set aside.
Saute asparagus and green onion in olive oil for approximately 6-8 minutes, until crisp tender.
Stir sauce and add to asparagus and cook approximately 1 minute until sauce thickens.
Place in serving bowl and sprinkle with toasted sesame seeds. Recipe does not keep well, so make only enough for one meal.
leaving tails intact.
Wash asparagus and snap off tough ends
b>stir-fry until fragrant or about 30 seconds.
Add the asparagus
Wash asparagus and snap off tough ends. Peel lower end of stems if necessary. Slice each in half, on the diagonal.
Heat peanut oil in a hot wok. Add garlic and salt. Stir fry 10 seconds only. Immediately add asparagus and corn and stir fry for one minute.
Add wine, oyster sauce, vinegar, sugar and sesame oil. Stir fry 1 minute.
Pour in chicken stock and stir fry 1 minute. Add spring onions and stir fry for 30 seconds or until asparagus and corn are just tender. Do not over-cook.
Serve immediately.
Cut asparagus into 3-inch pieces.
Heat oil to very hot in 12-inch skillet.
Add asparagus and stir quickly and frequently until evenly coated with oil.
Sprinkle with salt and continue stir-frying for about 3 minutes or until tender-crisp.
Serves 6. Contains 55 calories per serving.
tsuage into bite-sized pieces. For the pork, slice it into
Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl.
Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl.
In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly.
Sprinkle with seasonings to taste - be generous!
Continue to cook for 3 more minutes or until veggies are cooked but crispy.
Transfer to a heated dish and serve immediately.
Blend water and cornstarch together in a small bowl.
Stir in soy sauce and salt and set aside.
Preheat wok or heavy skillet over high heat.
Add oil and heat about 1 minute.
Add asparagus and green onions and stir fry about 4 minutes.
Add mushrooms and stir-fry for 1 minute more.
Stir soy mixture.
Push vegetables to the side of the wok.
Pour soy mixture in center of wok.
Let bubble slightly, then stir in vegetables.
Cook and stir until mixture is bubbly.
Add tomatoes and cook until heated through.
n a baking tray. Roast for 10 mins, or until skin
Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
Season with salt and pepper; toss until well mixed.
Serve hot.
Cook potatoes in a pot of boiling salted water for 20 mins. Drain then cut in 1/2 lengthwise. Heat oil in a large pan or wok, add potatoes and stir-fry for 5 mins. Add cabbage and cook for 5 mins. Add carrots and spring onions and continue to cook for 3-4 mins. Remove from heat and season.
To serve, combine sour cream, yogurt and chopped herbs. Season and add sugar. Sprinkle stir-fried vegetables with reserved herbs and serve with sauce.
Dip asparagus into large pot of salted boiling water for 2 to 3 minutes.
Drain.
Then put asparagus into basin of icy water. When cool, pat dry.
Toast sesame seed until slightly brown.
Clean asparagus and snap off tough ends, leave whole.
Heat skillet and olive oil (use skillet with lid).
Add asparagus and cook on medium-low heat (so that asparagus doesn't burn) Turning asparagus occasionally.
Add garlic and salt to taste, Cook asparagus to tender crisp.
serve.