Asparagus with Ginger Veg
HT ACC 25mins
4-6 Hot Vegetarian
Vegetables Alcohol Accompaniment Dairy Free Eggless
675g/1½ lb Young Asparagus, cut diagonally into 12mm/½-inch thick slices
tbsp Soy Sauce
tbsp Medium Dry Sherry
teasp Sesame Oil
tbsp Vegetable Oil
tbsp freshly grated Ginger
heaped tbsp Crushed Garlic
tbsp Sesame Seeds, toasted lightly
Place the asparagus to a saucepan of boiling water and cook till
just tender, about 3-4 minutes.
Drain well then transfer the asparagus to a bowl of iced water for a few
minutes. Drain well again.
In a small mixing bowl, stir together the cornflour and water till dissolved
then add the soy sauce, sherry, sugar, salt and sesame oil and mix well.
Heat the vegetable oil in a large frying pan until hot then add the ginger and
garlic and stir-fry for 1 minute.
Add asparagus and stir-fry for 1 minute then stir in the cornflour mixture and
bring to the boil, stirring frequently and making sure the asparagus is well
Sprinkle in the sesame seeds, toss well and serve immediately.
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