Stir Fried Asparagus, Tangerine, Pine Nuts

Recipe Ingredients

2		Asparagus
1/2 cup	118ml	Pine nuts
3		Garlic - minced
1/2 cup	118ml	Dry sherry
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Dark sesame oil
2 teaspoons	10ml	Hoisin sauce
1 teaspoon	5ml	Cornstarch
1		Tangerine - juice and zest
		Salt and pepper
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Unsalted butter - softened

Recipe Instructions

Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a cookie sheet about 8 minutes. In a small bowl combine 1/4 cup sherry, the soy, sesame, hoisin, cornstarch, 1/2 teaspoon zest and the juice. Heat wok, add oil. Coat.

Add garlic; when it sizzles but has not browned, add asparagus and stir and toss for 1 minutes. Add the remaining 1/4 cup sherry, then immediately cover the wok. Cook until asparagus turn bright green, about 2 minutes, removing the cover and stirring them a few times. If the liquid disappears before this, add a splash more of sherry or water. When done to color, add the sauce and pine nuts. Stir and toss until glazed with sauce, about 1 minute. Stir in the butter. Transfer to 4 heated dinner plates.

Source:
Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.