Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  asparagus -- trimmed and cut
                        -- diagonally into,
                        -- 1/2-inch slices
                        -- 1/2-inch-thick
  2          teaspoons  cornstarch
     1/2           cup  water
  2        tablespoons  soy sauce
  1         tablespoon  medium-dry sherry -- or scotch
  1           teaspoon  sugar
     1/2      teaspoon  salt
  1           teaspoon  asian sesame oil
  1         tablespoon  vegetable oil
  2        tablespoons  minced peeled fresh gingerroot
  1 1/2    tablespoons  minced garlic
  2        tablespoons  sesame seeds -- toasted lightly
                        cooked rice -- if desired

Preparation:

In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well. In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil. Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

Nutritional Information:

102 Calories (kcal); 6g Total Fat; (47% calories from fat); 4g Protein; 11g Carbohydrate; 0mg Cholesterol; 785mg Sodium