Asparagus and Crab With a Light Ginger Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Jaden Hair (of ) Ingredients:
2 tablespoons grated ginger |
1/2 teaspoon fish sauce |
1/2 teaspoon lemon juice |
6 ounces cooked crabmeat |
3/4 cup vegetable stock or 3/4 cup seafood stock |
1/4 teaspoon sugar |
1 pinch salt |
1/4 teaspoon white pepper |
1 lb asparagus, ends trimmed |
1/2 teaspoon sesame oil |
1/2 teaspoon cornstarch (dissolved in) |
1 tablespoon water, cool |
Directions:
1. working over a bowl, use your fingers to squeeze the grated fresh ginger to release its juice. you should get about 1/2 to 3/4t of ginger juice. add the fish sauce if using, lemon juice, and crabmeat. gently mix.
2. in a wok or large saute pan, add the stock, sugar, salt, and pepper. bring to a boil. add the asparagus and immediately cover. steam on medium heat for 2 minutes, or until crisp-tender. use a pair of tongs to remove the asparagus to a plate, leaving the broth in the pan. drizzle the sesame oil over the asparagus.
3. reutrn the pan with the broth to the stove on low heat. bring to a simmer and add the crabmeat mixture. return to a simmer. stir in the cornstarch slurry and let thicken, about 15 seconds. taste the broth, and season with additional salt if needed. pour over the asparagus.
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