Steamed Asparagus with Ginger Garlic Sauce
INGREDIENTS
- 2 lbs. asparagus, trimmed and
cut diagonally into 1/2 inch thick slices - 2 tsp. cornstarch
- 1/2 cup water
- 2 Tbs. soy sauce
- 1 Tbs. medium-dry Sherry
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. sesame oil
- 1 Tbs. vegetable oil
- 2 tsp. minced peeled fresh gingerroot
- 1.5 tbs. minced garlic
- 2 tbs. sesame seeds, toasted lightly*
- Cooked rice, if desired
Add asparagus to a pot of rapidly boiling water and cook till crisp-tender, 2-4 minutes. Transfer asparagus to a bowl of ice water for a few minutes, and then drain well.
Heat a large heavy skillet or wok over high heat till hot add vegetable oil. Heat vegetable oil till hot but not smoking, and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add asparagus. Bring liquid to boil, stirring; add stir-fry mixture till asparagus is well coated. Sprinkle asparagus with sesame seeds and toss. Serves 4-6
*To toast sesame seeds, place them on the baking tray of a toaster oven, which is set on the darkest setting, and toast for 1-2 cycles or until golden brown. Alternatively, place the sesame seeds on a baking sheet in a 300-degree oven and heat 10-15 minutes or until golden brown.