QUICK ASPARAGUS STIR-FRY
One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.
Provided by Toi
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS-TOFU NOODLE STIR-FRY
This healthy, absolutely delicious vegetarian dish comes from Mollie Katzen's great cookbook "Still Life with Menu." You can do steps 1 and 2 well ahead of time. If you cook the noodles ahead, store them in water until use, then drain thoroughly.
Provided by hannahactually
Categories Soy/Tofu
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Stir in the tofu. Cover and let stand for at least 15 minutes (longer is OK . You can prepare the other ingredients during this time.).
- Cook the noodles in plenty of boiling, salted water until tender. Drain, rinse in warm water, and drain again.
- Place a large wok over medium heat and wait a minute or two. Add 2 tablespoons peanut or canola oil, then turn up the heat. Add the asparagus and mushrooms, and stir-fry for several minutes until the asparagus is just tender.
- Add the drained noodles and stir-fry for about 3 more minutes, keeping the heat high. (It helps to use tongs for the stirring at this point.).
- Pour in the entire bowlful of marinade-plus-tofu. Cook and stir another 3 minutes or so, or until the sauce is well distributed and everything is heated through.
- Serve immediately, topped with toasted sesame seeds and/or cashews.
Nutrition Facts : Calories 444.4, Fat 17.2, SaturatedFat 2.7, Sodium 826.9, Carbohydrate 59.4, Fiber 5.9, Sugar 10.4, Protein 17.8
SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY
A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.
Provided by Outta Here
Categories Asian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
- In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
- Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
- Remove tofu from marinade and pat dry. Save marinade.
- Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
- Cut tofu slices into 1-inch cubes.
- Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
- Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
- Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.
Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3
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