CHINESE ASPARAGUS IN GINGER SCENTED BROWN SAUCE
This works well as a side dish or serve with steamed rice as a light lunch.
NEED:
½ kilo medium or thick asparagus
1/2 cup chicken or vegetable stock
1 tablespoon plus 1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon rice wine or dry sherry
1& 1/2 teaspoons cornflour
1 tablespoon water
1 tablespoon vegetable oil
1 teaspoon minced peeled fresh ginger
1 spring onion, sliced
DO:
Peel asparagus and trim ends.
Cut stalks diagonally into 2-inch pieces.
In a bowl mix stock, soy sauce, sugar, and wine.
In a small cup, mix cornflour and water.
Heat oil in wok over high heat. (Induction Friendly Wok
Add ginger and spring onion, and stir-fry for 15 seconds.
Add asparagus and stir-fry a few seconds more.
Add stock mixture and bring to a boil.
Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender.
Push asparagus to side of pan. Stir cornflour mixture, stir it into simmering liquid,
and cook 1 to 2 minutes or until thickened. Toss with asparagus. Serve immediately.
USED:
