Asparagus and Red Peppers
photo by Queen Dana
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 59.14 ml water
- 453.59 g fresh asparagus spear, cut into 2 inch pieces (24 spears)
- 29.58 ml butter
- 1 medium onion, cut in 1/4 inch slices (1/2 cup)
- 1 large red pepper, cut into 2 by 1/2 inch pieces (1 cup)
- 4.92 ml fresh garlic, finely chopped
- 4.92 ml fresh gingerroot, finely chopped
-
SAUCE
- 14.79 ml rice vinegar or 14.79 ml cider vinegar
- 9.85 ml soy sauce
- 2.46 ml sugar
- 2.46-4.92 ml chili-garlic sauce
directions
- Place water and asparagus in 2-quart casserole.
- Cover; microwave on HIGH until asparagus is bright green (3 minutes).
- Drain; set aside.
- Add butter into a skillet and saute onion over medium high heat.
- Add asparagus; continue cooking, stirring constantly, until crisply tender (1 to 2 minutes).
- Stir in red pepper, garlic and gingerroot.
- Continue cooking, stirring constantly, until red pepper is crisply tender (1 to 2 minutes).
- Remove skillet from heat.
- Stir together all sauce ingredients in small bowl.
- Add to vegetables; toss to coat.
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Reviews
-
This went really well with our Asian style dinner tonight. I halved it to serve 3 but left the sauce amount the same. If I was making it for 6 I'd double the sauce I think. Thanks for a quick, crunchy, tasty side dish. Oh, and I used vegetable oil rather than butter as I felt it went more with tonights other dishes.
RECIPE SUBMITTED BY
Charlotte J
United States