Stir fried asparagus, tangerine, pine nuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Asparagus |
| ½ | cup | Pine nuts |
| 3 | Cloves garlic; minced | |
| ½ | cup | Dry sherry |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Dark sesame oil |
| 2 | teaspoons | Hoisin sauce |
| 1 | teaspoon | Cornstarch |
| 1 | Tangerine; juice and zest | |
| Salt and pepper | ||
| 2 | tablespoons | Cooking oil |
| 1 | tablespoon | Unsalted butter; softened |
Directions
Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a cookie sheet about 8 minutes. In a small bowl combine ¼ cup sherry, the soy, sesame, hoisin, cornstarch, ½ teaspoon zest and the juice. Heat wok, add oil. Coat.
Add garlic; when it sizzles but has not browned, add asparagus and stir and toss for 1 minutes. Add the remaining ¼ cup sherry, then immediately cover the wok. Cook until asparagus turn bright green, about 2 minutes, removing the cover and stirring them a few times. If the liquid disappears before this, add a splash more of sherry or water. When done to color, add the sauce and pine nuts. Stir and toss until glazed with sauce, about 1 minute. Stir in the butter. Transfer to 4 heated dinner plates.
okay! mcRecipe 9/29/97 patHanneman 257 cals, 21½ g fat (easily reduced!) Recipe by: Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook) Posted to MC-Recipe Digest V1 #820 by KitPATh <phannema@...> on Sep 29, 1997