Yield: 4 Servings
|1 pounds||Fresh asparagus|
|¼ cup||Chicken stock or bouillon; (1/4 to 1/2)|
|2 tablespoons||Peanut oil|
|1||Green onion; cut in 1/2-inch pieces|
|1 tablespoon||Soy sauce; (can be low sodium type) or chopped black bean sauce (available in Oriental markets)|
Discard tough fibrous ends of asparagus. Cut stalks diagonally in 1 to 1½-inch sections. If desired, blanch stalks only (cook briefly in boiling water or in microwave). Combine stock, soy sauce and sugar. Heat oil in a wok. Add asparagus. Stir-fry to coat with oil; heat through. Add stock mixture; heat quickly. Add green onion. Simmer, covered, over medium heat until asparagus is done, about 3 minutes. Serves 3 to 4.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998