"This is a great side dish with grilled meats or Asian entrees. It goes especially well with grilled flank steak and rice. From Gourmet, April 1995."
asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 tablespoon sherry wine or 1 tablespoon
1 1/2 tablespoons
sesame seeds, toasted
cooked rice, accompaniment
In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
Serves 4 as an entree with rice or 6 as a side dish.
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Steamed Asparagus With Ginger Garlic Sauce (cont.)