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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For stronger flavor, use dark sesame oil. The seeds for this dark orange-colored oil are toasted first, giving the oil its distinct flavor. Ingredients:
1/3 cup canned low-sodium chicken broth, undiluted |
2 teaspoons cornstarch |
1/2 teaspoon grated lemon rind |
2 tablespoons dry sherry |
1 tablespoon lemon juice |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon dark sesame oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 pound fresh asparagus spears |
vegetable cooking spray |
1 teaspoon vegetable oil |
2 teaspoons peeled, minced gingerroot |
1 large clove garlic, minced |
2 tablespoons water |
1/2 cup julienne-sliced sweet red pepper |
1/2 cup canned sliced water chestnuts, drained |
3 green onions, sliced |
Directions:
1. Combine first 3 ingredients in a small bowl, stirring until cornstarch dissolves. Stir in sherry and next 5 ingredients. Set aside.
2. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 2-inch pieces.
3. Coat a wok with cooking spray; drizzle 1 teaspoon vegetable oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot and garlic; stir-fry 10 seconds. Add asparagus; stir-fry 2 minutes. Add 2 tablespoons water, cooking until water evaporates. Add red pepper and water chestnuts; stir-fry 1 minute.
4. Add chicken broth mixture and green onions to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Serve immediately.
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