Posts Tagged ‘asparagus’

Stir-Fried Asparagus

Serves 4

This is a simple, yet surprisingly delicious way to cook asparagus.  The recipe is from the cookbook “The Key to Chinese Cooking” by Irene Kuo (Knopf, 1980).  The recipe calls for chicken stock, but you could also use vegetable stock or water.

1 pound asparagus
2 TBS oil
1/2 tsp salt
3/4 cup chicken stock or water
1/4 tsp sesame oil (optional)

Wash the asparagus under cold water, and snap off the tough ends.  Cut the spears into 3/4-inch-long pieces on the diagonal.

Heat a wok or large, heavy skillet over high heat until hot.  Add the oil, swirl, and heat for 30 seconds.  Turn heat to medium high, scatter in the asparagus, stirring rapidly to roll them in the hot oil – their color will brighten vividly.  Sprinkle in the salt and stir once or twice, then pour in the stock, cover, and steam-cook vigorously for 5 minutes.  Uncover, dribble in the sesame oil, and stir in sweeping motions until the tiny amount of liquid has completely evaporated.  Pour into a hot serving dish.

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