Yield: 4 Servings
|2 tablespoons||Salad oil|
|1 large||Clove garlic; minced or pressed|
|½ teaspoon||Grated fresh ginger; up to 1|
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