Recipe by GinnyP
Bursting with color and flavor. It is delicious and versatile. And healthy...bonus! I think this recipe came from Taste of Home magazine. I make it often!
Top Review by Sue Lau
What a delicious asparagus dish! It has loads of color, as promised, as well as a delightful crunch from the walnuts. I used regular soy sauce and omitted the salt altogther, and the flavor was nicely balanced, with a little bite from the peppers, but not too much. Very good dish, I will prepare this often!
- 1 1⁄2 lbs fresh asparagus spears, trimmed (I like thin asparagus for this dish)
- 2 tablespoons olive oil
- 1⁄4 cup thinly sliced red sweet bell pepper
- 1⁄4 cup coarsely chopped walnuts
- 1⁄4 teaspoon ground ginger or 1 teaspoon minced fresh gingerroot
- 1 clove garlic, minced
- 1⁄8 teaspoon crushed red pepper flakes
- 2 tablespoons water
- 2 tablespoons reduced sodium soy sauce (San-J makes a wheat-free tamari soy sauce)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a skillet or wok, stir-fry asparagus in oil until crisp-tender.
- Remove and keep warm.
- In the same skillet, stir-fry red pepper, walnuts, ginger, garlic, and pepper flakes for 2 minutes or until red pepper is crisp-tender.
- Stir in water, soy sauce, sugar, and salt; heat through.
- Add asparagus; stir to coat.