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Garlic Asparagus with Ginger��� Veg� HT� ACC�� 25mins

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

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Ingredients

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

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Instructions

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

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

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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.

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

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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.

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

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Key techniques required to make this recipe

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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.
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Freeze/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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