Chinese Asparagus In Ginger Scented Brown Sauce

by Tenina Holder

This works well as a side dish or serve with steamed rice as a light lunch.

Need

  • 1/2 Kilo asparagus, medium or thick
  • 1/2 Cup chicken or vegetable stock
  • 1 tbsp soy sauce (plus 1 more tsp)
  • 1/2 tsp sugar
  • 1 tbsp rice wine or dry sherry
  • 1 and a 1/2 tsp cornflour
  • 1 tbsp water
  • 1 tbsp vegetable oil
  • 1 tsp fresh ginger, peeled and minced
  • 1 spring onion, sliced

Do

1  

Peel asparagus and trim ends.

2  

Cut stalks diagonally into 2-inch pieces.

3  

In a bowl mix stock, soy sauce, sugar, and wine.

4  

In a small cup, mix cornflour and water.

5  

Heat oil in wok over high heat. (Induction Friendly Wok)

6  

Add ginger and spring onion, and stir-fry for 15 seconds.

7  

Add asparagus and stir-fry a few seconds more.

8  

Add stock mixture and bring to a boil.

9  

Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender.

10  

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.

More

Serve immediately

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