Wednesday, April 24, 2013
One of my favorite things about eating in Asian restaurants is the interesting and tasty way that vegetables are prepared. So I was thrilled to find this recipe for Asian Asparagus (you could use green beans, too!) and even more thrilled that it used ingredients I already had on hand. To top it off, it is SO YUMMY!!!
Start by steaming the asparagus - this is a new way I tried and I love it. Unroll several sheets of paper towels (keep them together, like 4 sheets long), get them wet under the faucet, then carefully wring out. Lay out the sheets and then lay the asparagus down on the sheet.
Then roll up the asparagus in the paper towel, starting with the end that has asparagus on it.
Place the roll in the microwave and cook for 2 to 2 1/2 minutes, until crisp tender. THE ROLL WILL BE HOT. Use tongs to remove it from the microwave and set it on a plate.
For the sauce, combine the soy sauce, sherry, Sriracha, sesame oil
in a measuring cup and whisk to combine. In a large skillet, heat the oil over medium high heat, then add the ginger
and the garlic. Saute for 1 minute, then add the soy sauce mixture.
Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Combine the cornstarch and remaining soy sauce and whisk until smooth. Then add it to the skillet,
and stir until the sauce thickens. Add the asparagus to the skillet
and toss it around until it's all coated with the sauce.
Let simmer in the sauce for a minute to warm it all up. Then transfer the asparagus to a serving platter and drizzle with the sauce from the skillet. Top wtih the sesame seeds
and serve immediately!
One year ago: Lemon Poppyseed Pancakes
Two years ago: Blender Bread
Three years ago: Balsamic Chicken with Spring Vegetables
Four years ago: Frozen Strawberry Pie
Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).
1 pound fresh asparagus, trimmed
1/2 Tbsp. cornstarch
4 Tbsp. soy sauce, divided
1 tsp. vegetable oil
2 garlic cloves, minced
1 tsp. minced ginger
1 1/2 Tbsp. honey
2 tsp. dry sherry
1 tsp. Sriracha or garlic chile sauce
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds
Steam asparagus until crisp tender and set aside.
In a measuring cup, combine the 3 Tbsp. soy sauce, honey, sherry, sriracha, and sesame oil.
In large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute. Add the soy sauce mixture to the skillet. Simmer over low heat for 10 minutes, stirring occasionally. In a small bowl whisk together corn starch and the remaining 1 tablespoon of the soy sauce; whisk in to the skillet mixture then stir and heat until thickened.
Add asparagus to the skillet and toss until evenly coated with sauce. Transfer to a serving platter and drizzle with any sauce remaining in skillet. Sprinkle with sesame seeds.
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