Side Pannel
Stir Fried Asparagus, Tangerine, Pine Nuts
Stir Fried Asparagus, Tangerine, Pine Nuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 2 bn Asparagus
- 1/2 c Pine nuts
- 3 Cloves garlic; minced
- 1/2 c Dry sherry
- 2 tb Soy sauce
- 1 tb Dark sesame oil
- 2 ts Hoisin sauce
- 1 ts Cornstarch
- 1 Tangerine; juice and zest
- Salt and pepper
- 2 tb Cooking oil
- 1 tb Unsalted butter; softened
Directions
Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if
asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a
cookie sheet about 8 minutes. In a small bowl combine 1/4 cup sherry, the
soy, sesame, hoisin, cornstarch, 1/2 teaspoon zest and the juice. Heat wok,
add oil. Coat.
Add garlic; when it sizzles but has not browned, add asparagus and stir and
toss for 1 minutes. Add the remaining 1/4 cup sherry, then immediately
cover the wok. Cook until asparagus turn bright green, about 2 minutes,
removing the cover and stirring them a few times. If the liquid disappears
before this, add a splash more of sherry or water. When done to color, add
the sauce and pine nuts. Stir and toss until glazed with sauce, about 1
minute. Stir in the butter. Transfer to 4 heated dinner plates.
asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a
cookie sheet about 8 minutes. In a small bowl combine 1/4 cup sherry, the
soy, sesame, hoisin, cornstarch, 1/2 teaspoon zest and the juice. Heat wok,
add oil. Coat.
Add garlic; when it sizzles but has not browned, add asparagus and stir and
toss for 1 minutes. Add the remaining 1/4 cup sherry, then immediately
cover the wok. Cook until asparagus turn bright green, about 2 minutes,
removing the cover and stirring them a few times. If the liquid disappears
before this, add a splash more of sherry or water. When done to color, add
the sauce and pine nuts. Stir and toss until glazed with sauce, about 1
minute. Stir in the butter. Transfer to 4 heated dinner plates.
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