Steamed Asparagus With Ginger Garlic Sauce

Course : Asparagus
Serves: 4
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2 pounds asparagus -- trimmed and cut diagonally into, 1/2-inch-thick and 1/2-inch slices
2 teaspoons cornstarch
1/2 cup water
2 tablespoons soy sauce
1 tablespoons medium-dry sherry -- or scotch
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon asian sesame oil
1 tablespoons vegetable oil
2 tablespoons minced peeled fresh gingerroot
1 1/2 tablespoons garlic minced
2 tablespoons sesame seeds -- toasted lightly
1 cup cooked rice -- if desired

Preparation / Directions:

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

1 Kitchen's say:
  (3 3/4 Stars!)
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