Chinese Asparagus
From waterlily 16 years ago
- 1 minutes to make
- Serves 68
When I first left home, I took the cookbook that had come with my mother’s first electric wok. I think I may have even had her permission to take it. Several of the recipes in it have been real favorites over the years. Read more This preparation for asparagus is among them. It works equally well with a number of other vegetables, such as turnips, cauliflower, and squash. The original recipe called for equal parts of sesame oil and soy sauce, but I think that the sesame oil’s wonderfully toasty, earthy flavor speaks for itself if it is cut by half. If you disagree, by all means feel free to adjust the sesame oil back up to equal the amount of soy sauce! See less
Ingredients
- 1 pound asparagus, tough ends removed, cut into about 1 ½” lengths on the diagonal shopping list
- water to cover – maybe as much as 4 cups. shopping list
- 2 T soy sauce shopping list
- 1 T sesame oil shopping list
- 2 meager pinches of sugar shopping list
- 1 clove garlic, chopped fine (You can use a garlic press, of course, but I usually use a fork and the back of a spoon for this. It’s a lot easier to clean than a garlic press!) shopping list
How to make it
- Bring the water to a boil in a large pot. Prepare the asparagus while the water is coming to a boil. Then combine the soy sauce, sesame oil, sugar and garlic in an attractive dish. When the water has come to a boil, drop the asparagus in and boil for exactly one minute. Drain (reserving the cooking water for asparagus stock, if desired) and rinse with cold water. Toss the asparagus in the remaining ingredients. Let sit for about 15 minutes. Can be served room temperature or cold.
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