Stir fried asparagus, tangerine, pine nuts

4 Servings

Ingredients

Quantity Ingredient
2 bunches Asparagus
½ cup Pine nuts
3 Cloves garlic; minced
½ cup Dry sherry
2 tablespoons Soy sauce
1 tablespoon Dark sesame oil
2 teaspoons Hoisin sauce
1 teaspoon Cornstarch
1 Tangerine; juice and zest
Salt and pepper
2 tablespoons Cooking oil
1 tablespoon Unsalted butter; softened

Directions

Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a cookie sheet about 8 minutes. In a small bowl combine ¼ cup sherry, the soy, sesame, hoisin, cornstarch, ½ teaspoon zest and the juice. Heat wok, add oil. Coat.

Add garlic; when it sizzles but has not browned, add asparagus and stir and toss for 1 minutes. Add the remaining ¼ cup sherry, then immediately cover the wok. Cook until asparagus turn bright green, about 2 minutes, removing the cover and stirring them a few times. If the liquid disappears before this, add a splash more of sherry or water. When done to color, add the sauce and pine nuts. Stir and toss until glazed with sauce, about 1 minute. Stir in the butter. Transfer to 4 heated dinner plates.

okay! mcRecipe 9/29/97 patHanneman 257 cals, 21½ g fat (easily reduced!) Recipe by: Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook) Posted to MC-Recipe Digest V1 #820 by KitPATh <phannema@...> on Sep 29, 1997

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