Time 20m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 32m Yield 4 servings Number Of Ingredients 13 Steps:
Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
Time 11m Yield 4 Number Of Ingredients 5 Steps:
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Time 15m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more. Transfer to a serving platter and scatter leaves on top. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork. Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.
Number Of Ingredients 5 Steps:
In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces. In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly. In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.
Time 20m Number Of Ingredients 4 Steps:
Cut asparagus into thirds. In a nonstick skillet, heat olive oil over high heat. Add asparagus to oil with salt and a pinch of pepper. Cook, stirring, until tender, 5 to 10 minutes.
Yield Makes 2 servings Number Of Ingredients 8 Steps:
Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds. Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.
Time 20m Yield 2-3 serving(s) Number Of Ingredients 4 Steps:
Clean asparagus and snap off tough ends, leave whole. Heat skillet and olive oil (use skillet with lid). Add asparagus and cook on medium-low heat (so that asparagus doesn’t burn) Turning asparagus occasionally. Add garlic and salt to taste, Cook asparagus to tender crisp. serve.
Time 15m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cook rice according to package directions. Meanwhile, cut chicken across the grain into 1/2 -inch strips. Trim asparagus and cut diagonally into 1-inch pieces. Cut pepper into 1-inch chunks. Slice mushrooms. In a small bowl, combine soy sauce, cornstarch, sherry and sugar. Stir in broth until cornstarch is dissolved. In wok, or large skillet, heat half the vegetable oil over high heat, stir-fry chicken, ginger, garlic, and hot pepper flakes until chicken is no longer pink inside about 2-3 minutes. Transfer to a bowl with a slotted spoon,. Heat remaining vegetable oil with sesame oil; add asparagus, pepper and mushrooms to pan; stir-fry for 2 minutes. Return chicken to pan and stir in broth mixture. Bring to a boil; stirring, cook for 1 minutes or until asparagus is tender-crisp. Serve immediately over hot rice.
Time 25m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange zest and garlic for 3-4 minutes or until chicken juices run clear. , Combine the cornstarch, water, orange juice, orange juice concentrate and soy sauce until smooth; stir into skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.
Yield Makes 4 to 6 servings Number Of Ingredients 6 Steps:
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long. Beat the lemon juice and mustard and set aside. Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard. Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
