Stir-Fried Pencil Asparagus
- Vegetable recipes
- Low calorie
- Low carb
- Easy recipes
Pencil asparagus are the very thin, long stalks that are tender enough to stir-fry without blanching. For a vegetarian version, replace pork with firm seasoned tofu; you can also use chicken breast or veal.
Ingredients
- 1 lb (500 g) pencil asparagus
- 6 oz (175 g) pork loin
- 1 tsp (5 mL) soy sauce
- 1/2 tsp (2 mL) Chinese rice wine, sake or dry sherry
- Pinch white or black pepper
- 1/2 tsp (2 mL) cornstarch
- 2 tbsp (30 mL) peanut or vegetable oil
- 3 green onions, sliced
- 1 hot red pepper or quarter sweet red pepper, thinly sliced
- 1 tsp (5 mL) finely julienned gingerroot
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) chicken or vegetable stock or water
Preparation
Snap off tough ends of asparagus; cut asparagus into 2-inch/5 cm lengths. Cut pork into 2- x 1?4-inch/5 cm x 5 mm) strips; place in small bowl and mix with soy sauce, wine and pepper. In small bowl, mix cornstarch with 2 tsp/10 mL water. Set aside.
Heat oil in wok or large skillet over high heat; add onions, pepper and ginger; stir-fry until fragrant, 20 to 30 seconds. Add pork; stir-fry until seared, about 1 minute. Add asparagus and salt; stir-fry until tender-crisp, about 2 minutes. Pour in stock and bring to boil; stir in cornstarch mixture. Cook until sauce coats asparagus, about 1 minute. Makes 4 servings.
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