Chinese ginger-garlic asparagus
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Asparagus |
2 | tablespoons | Salad oil |
1 | large | Clove garlic; minced or pressed |
½ | teaspoon | Grated fresh ginger; up to 1 |
2 | tablespoons | Water |
Directions
Snap off and discard tough ends of asparagus, then cut spears into ¼ inch slanting slices.
Place wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1 minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to 3 minutes). Makes 4 servings.
Beyond Biscuits Newsletter, Issue 30 February 8, 1998; Busted by Barb by southernfood-admin@... on behalf of Recipe by: The Wok Cookbook (Sunset) Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 14, 1998
Related recipes
- Andy's chocolate eggnog layer pie
- Beyond beef; the exotics; cooking 'strich (ostrich) la ti
- Beyond peerless red raspberry preserves
- Breakfast-style sausage gravy and biscuits
- Easy black beans and yellow rice
- Garden of eden pork roast
- Hot & sour soup ala beyond the moon
- Hot and sour soup ala beyond the moon
- Lumache (pasta) with artichokes
- Mexican baked beans ala beyond the moon
- Nutrition action newsletter
- Roxanne's boursin chicken
- Spiced shrimp pilau