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Garlic Asparagus with Ginger    Veg  HT  ACC   25mins


Serves 4-6    Hot   Vegetarian   Vegetables  Alcohol    Accompaniment  Dairy Free   Eggless



675g/1 lb Young Asparagus, cut diagonally into 12mm/-inch thick slices

2 teasp Cornflour

120ml/4fl.oz. Water

2 tbsp Soy Sauce

1 tbsp Medium Dry Sherry

1 teasp Sugar

teasp Salt

1 teasp Sesame Oil

1 tbsp Vegetable Oil

2 tbsp freshly grated Ginger

1 heaped tbsp Crushed Garlic

2 tbsp Sesame Seeds, toasted lightly




1. Place the asparagus to a saucepan of  boiling water and cook till  just tender, about 3-4 minutes.


2. Drain well then transfer the asparagus to a bowl of iced water for a few minutes. Drain well again.


3. 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.


4. Heat the vegetable oil in a large frying pan until hot then add the ginger and garlic and stir-fry for 1 minute.


5. 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 coated.


6. Sprinkle in the  sesame seeds, toss well and serve immediately. 



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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