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00Ingredients
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1 pound fresh asparagus, cut in 1 ½½ to 2-inch pieces
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2 teaspoons vegetable oil, peanut preferred
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1 clove garlic, minced
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1 teaspoon crushed red chile
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1 heaping tablespoon hot hoison sauce (available in Asian markets)
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1/4 cup rice wine
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½ teaspoon sugar
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½ teaspoon vinegar
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1/4 cup chopped walnuts
Instructions
In a large kettle or saucepan, heat a quart of water until boiling, blanch the asparagus 10 to 20 seconds. Remove and immediately immerse the asparagus in ice water to stop the cooking process.
In a wok or heavy skillet heat the oil, add the asparagus and garlic and stir fry for 1 minute.
Add the chile, hoison sauce, wine, sugar and vinegar. Stir-fry for another 2 minutes or until the asparagus is tender but still crisp.
To serve, place the asparagus in a serving bowl or on a platter and garnish with the walnuts.
| Servings |
| 4 |
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This elegant vegetable is a great accompaniment to any meal--not only with Chinese foods. The dish must be prepared with fresh asparagus, never frozen. If asparagus is out of season substitute green beans or broccoli.
Ingredients
InstructionsIn a large kettle or saucepan, heat a quart of water until boiling, blanch the asparagus 10 to 20 seconds. Remove and immediately immerse the asparagus in ice water to stop the cooking process. In a wok or heavy skillet heat the oil, add the asparagus and garlic and stir fry for 1 minute. Add the chile, hoison sauce, wine, sugar and vinegar. Stir-fry for another 2 minutes or until the asparagus is tender but still crisp. To serve, place the asparagus in a serving bowl or on a platter and garnish with the walnuts.
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