Stir-Fry Walnut Asparagus

Dave DeWitt Leave a Comment

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Stir-Fry Walnut Asparagus
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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


  • 1 pound fresh asparagus, cut in 1 ½½ to 2-inch pieces

  • 2 teaspoons vegetable oil, peanut preferred

  • 1 clove garlic, minced

  • 1 teaspoon crushed red chile

  • 1 heaping tablespoon hot hoison sauce (available in Asian markets)

  • 1/4 cup rice wine

  • ½ teaspoon sugar

  • ½ teaspoon vinegar

  • 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
Servings
4
Stir-Fry Walnut Asparagus
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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


  • 1 pound fresh asparagus, cut in 1 ½½ to 2-inch pieces

  • 2 teaspoons vegetable oil, peanut preferred

  • 1 clove garlic, minced

  • 1 teaspoon crushed red chile

  • 1 heaping tablespoon hot hoison sauce (available in Asian markets)

  • 1/4 cup rice wine

  • ½ teaspoon sugar

  • ½ teaspoon vinegar

  • 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
Servings
4
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