RE-POST OF RECIPE: Spicy Asparagus Stir-Fry (Vegan)

[Guest guest]

Below is a recipe I mentioned recently- it has been sitting in our Files for

some time now

 

Enjoy.

 

Best, Pat

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This recipe was inspired by a very similar one in Madhur Jaffrey's _World

Vegetarian_ cookbook. The dish is from Hong Kong.

 

In this version, oil is at a minimum and the flavours at a maximum ;=) Since

this was for a light meal I used only one bunch of asparagus for the two of us.

Obviously, all measurements are to taste, but if you really don't like spicy

food this just won't taste the same without lots of ginger, chillies and garlic.

 

SPICY ASPARAGUS STIR-FRY (Vegan)

 

(serves 2 for a light meal)

 

1 bunch fresh asparagus, trimmed and cut into 1-1/2 inch pieces

1 tsp oil (or as little as you can get away with)

3 thin slices of ginger, peeled and finely chopped

4 garlic cloves, finely chopped

1 or 2 dried hot red chillies, crumbled

2 Tbsp (or so) vegetable stock

1 Tbsp soy sauce

1/2 tsp brown sugar

salt to taste

1/2 tsp sesame oil (optional for those cooking low fat)

1/2 tsp sesame seeds for garnish and flavour

sprigs of cilantro for garnish and flavour

 

Soak asparagus in cold water to keep crisp while chopping the other ingredients.

Put oil in skillet/fry pan over high heat and stir in ginger, garlic, and

crumbled chillies for a couple of seconds. Add asparagus pieces (well drained)

and stir quickly to coat with oil and spices. Add the stock, soy sauce, sugar

and salt and when it comes to the boil (almost immediately!) turn the heat to

low and cover for about four minutes, being careful not to let it burn. Remove

cover. Asparagus should be almost but not quite cooked - in the Chinese way. The

liquid should be absorbed, but if not let it evaporate over the heat. Add the

sesame oil (if used) and stir. Garnish with sesame seeds and cilantro and serve

over steamed brown rice.

 

Enjoy!

 

Best,

Pat ;=)

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