Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Bunch asparagus |
| ½ teaspoon | Sugar |
| 1½ tablespoon | Soy sauce |
| 3 drops | Sesame oil; more or less |
1. Using a rolling cut, slice asparagus in 1-½ inch sections. Discard tough white ends.
2. Parboil 2 minutes. Then transfer to a bowl.
3. Mix sugar, soy sauce and sesame oil. Add to bowl and toss.
Refrigerate, covered, only to chill (about 20 minutes).
VARIATIONS: In step 2, add to parboiled asparagus, ⅔ cup cooked chicken, thinly sliced. Omit sugar from dressing.
In step 3, add 4 to 5 drops hot sauce. (Do not refrigerate.) Serve at once, topped with 1 teaspoon red ginger, minced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .