Stir-Fried Asparagus With Ginger, Garlic, And Basil Recipe - Cooking Index
Stir-Fried Asparagus With Ginger, Garlic, And Basil Recipe - Cooking Index
Basil, asparagus, and ginger may appear to be an odd combination, but there is no better way to prepare this vegetable. Use a large nonstick skillet instead of a wok and be sure to get the pan plenty hot before starting the stir-fry. If you do not have a nonstick pan, you will need to use additional oil, up to twice the amount called for above.
Type: Cheese, Eggs, Vegetables| 2 tablespoons | 30ml | Good-quality soy sauce |
| 1 tablespoon | 15ml | Dry sherry |
| 1 tablespoon | 15ml | Water or chicken stock |
| 1 tablespoon | 15ml | Canola oil |
| 1 1/2 lbs | 681g / 24oz | Asparagus - ends snapped, |
| And cut into small pieces | ||
| 2 teaspoons | 10ml | Minced garlic |
| 2 teaspoons | 10ml | Minced fresh ginger |
| 1/2 cup | 46g / 1.6oz | Minced fresh basil |
| 1 tablespoon | 15ml | Chopped scallions |
| 1/2 teaspoon | 2.5ml | Sugar |
Combine the soy sauce, sherry, and water and set aside. Place a large (at least 12-inch) skillet over high heat for 4 minutes. Add 2 teaspoons canola oil and heat for 1 minute or until the oil just starts to smoke. Add the asparagus and stir-fry for about 2 minutes or until barely tender. Clear the center of the pan, add the garlic and ginger and 1 teaspoon of oil, and saute for 10 seconds. Remove pan from heat and stir the ingredients to combine.
Place the pan back on heat, stir in the soy sauce mixture, and cook for 30 seconds. Add the basil, scallions, and sugar and cook and stir for another 30 seconds.
This recipe yields 4 to 6 servings.
Source:
THE COOKS BIBLE by Christopher Kimball
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