Spicy Asparagus Stir-fry (vegan)

[Guest guest]

This recipe was inspired by a very similar one in Madhur Jaffrey's _World

Vegetarian_ cookbook. The dish is from Hong Kong.

 

In this version, oil is at a minimum and the flavours at a maximum ;=) Since

this was for a light meal I used only one bunch of asparagus for the two of us.

Obviously, all measurements are to taste, but this just won't taste the same

without lots of ginger, chillies and garlic.

 

SPICY ASPARAGUS STIR-FRY (Vegan)

 

(serves 2 for a light meal)

 

1 bunch fresh asparagus, trimmed and cut into 1-1/2 inch pieces

1 tsp oil (or as little as you can get away with)

3 thin slices of ginger, peeled and finely chopped

4 garlic cloves, finely chopped

1 or 2 dried hot red chillies, crumbled

2 Tbsp (or so) vegetable stock

1 Tbsp soy sauce

1/2 tsp brown sugar

salt to taste

1/2 tsp sesame oil (optional for those cooking low fat)

1/2 tsp sesame seeds for garnish and flavour

springs of cilantro for garnish and flavour

 

Soak asparagus in cold water to keep crisp while chopping the other

ingredients. Put oil in skillet/fry pan over high heat and stir in ginger,

garlic,

and crumbled chillies for a couple of seconds. Add asparagus pieces (well

drained) and stir quickly to coat with oil and spices. Add the stock, soy

sauce,

sugar and salt and when it comes to the boil (almost immediately!) turn the

heat to low and cover for about four minutes, being careful not to let it burn.

Remove cover. Asparagus should be almost but not quite cooked - in the

Chinese way. The liquid should be absorbed, but if not let it evaporate over

the heat. Add the sesame oil (if used) and stir. Garnish with sesame seeds

and cilantro and serve over steamed brown rice.

 

Enjoy!

 

Best,

Pat ;=)

------------------------

[Guest guest]

That sounds wonderful. i think i'd like this served over

some soba noodles. Thanks for sharing the recipe, Pat.

i have this particular cookbook, but i rarely ever use it.

i should dig it out of my cookbook cupboard and give it

a read through again.

 

~ pt ~

 

A compliment is something like a kiss through a veil.

~ Victor Hugo, author (1802-1885)

~~~*~~~*~~~>

, dr patricia sant <

veggiehound wrote:

 

> This recipe was inspired by a very similar one in

> Madhur Jaffrey's _World Vegetarian_ cookbook. The dish

> is from Hong Kong.

>

> In this version, oil is at a minimum and the flavours

> at a maximum ;=) Since this was for a light meal I

> used only one bunch of asparagus for the two of us.

> Obviously, all measurements are to taste, but if you

> really don't like spicy food this just won't taste the

> same without lots of ginger, chillies and garlic.

>

> SPICY ASPARAGUS STIR-FRY (Vegan)

>

> (serves 2 for a light meal)

>

> 1 bunch fresh asparagus, trimmed and cut into 1-1/2

> inch pieces

> 1 tsp oil (or as little as you can get away with)

> 3 thin slices of ginger, peeled and finely chopped

> 4 garlic cloves, finely chopped

> 1 or 2 dried hot red chillies, crumbled

> 2 Tbsp (or so) vegetable stock

> 1 Tbsp soy sauce

> 1/2 tsp brown sugar

> salt to taste

> 1/2 tsp sesame oil (optional for those cooking low

> fat)

> 1/2 tsp sesame seeds for garnish and flavour

> springs of cilantro for garnish and flavour

>

> Soak asparagus in cold water to keep crisp while

> chopping the other ingredients. Put oil in skillet/fry

> pan over high heat and stir in ginger, garlic, and

> crumbled chillies for a couple of seconds. Add

> asparagus pieces (well drained) and stir quickly to

> coat with oil and spices. Add the stock, soy sauce,

> sugar and salt and when it comes to the boil (almost

> immediately!) turn the heat to low and cover for about

> four minutes, being careful not to let it burn. Remove

> cover. Asparagus should be almost but not quite cooked

> - in the Chinese way. The liquid should be absorbed,

> but if not let it evaporate over the heat. Add the

> sesame oil (if used) and stir. Garnish with sesame

> seeds and cilantro and serve over steamed brown rice.

>

> Enjoy!

> Pat/veggiehound

>

>

>

>

>

>