Steamed asparagus with ginger garlic sauce

1 servings

Ingredients

Quantity Ingredient
2 pounds Asparagus; trimmed and cut
; diagonally into
; 1/2-inch-thick
; slices
2 teaspoons Cornstarch
½ cup Water
2 tablespoons Soy sauce
1 tablespoon Medium-dry Sherry or Scotch
1 teaspoon Sugar
½ teaspoon Salt
1 teaspoon Asian sesame oil
1 tablespoon Vegetable oil
2 tablespoons Minced peeled fresh gingerroot
1½ tablespoon Minced garlic
2 tablespoons Sesame seeds; toasted lightly
Accompaniment: Cooked rice; if desired

Directions

In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.

Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds.

Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

Serves 4 as an Entree with Rice or 6 as a Side Dish.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 409 Calories (kcal); 24g Total Fat; (47% calories from fat); 17g Protein; 42g Carbohydrate; 0mg Cholesterol; 3141mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 5½ Vegetable; 0 Fruit; 4 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

Related recipes