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Garlic Asparagus with Ginger Veg HT ACC 25mins
Serves 4-6 Hot Vegetarian Vegetables Alcohol Accompaniment Dairy Free Eggless
Ingredients 675g/1½ lb Young Asparagus, cut diagonally into 12mm/½-inch thick slices 2 teasp Cornflour 120ml/4fl.oz. Water 2 tbsp Soy Sauce 1 tbsp Medium Dry Sherry 1 teasp Sugar ½ 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
Instructions
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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