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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
3 tablespoons water |
1 1/2 tablespoons soy sauce |
1 1/2 tablespoons mirin or 1 1/2 tablespoons dry sherry |
1 tablespoon plum sauce |
1 tablespoon sugar |
1 teaspoon cornstarch |
1 teaspoon white vinegar |
1 1/2 tablespoons vegetable oil |
3 garlic cloves, minced |
6 cups asparagus, cut into 2-inch pieces (1 lb.) |
3/4 cup sliced scallion (1/2 inch pieces, white and green parts) |
1 1/2 tablespoons sesame seeds |
1 teaspoon sesame oil |
Directions:
1. In a small bowl, stir together the water, soy sauce, mirin, plum sauce, sugar, cornstarch, and vinegar; set aside.
2. In a wok or large skillet, heat the oil over high heat.
3. Add the garlic; cook, stirring 10 seconds.
4. Add the asparagus and scallions; cook, stirring, until about half the asparagus have turned bright green, about 3 minutes.
5. Add soy sauce mixture; cook, stirring, until thickened, about 2 minutes.
6. Add the sesame seeds and sesame oil; toss until combined.
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