QOTW - What is your favourite spring-season vegetable?

[Guest guest]

Definitely asparagus - provided that it is cooked only

slightly, until it is hot but still crisp ;-)

 

My favourite way to eat it (surprise surprise - it's

*hot* with chillies and ginger - my weakness) is

below.

 

Best love, Pat

 

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

springs 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!

Pat/veggiehound