Stir Fried Asparagus And Basil With Spicy Orange Sauce Recipes

Steps:

• In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
• In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
• Transfer to a serving platter and scatter leaves on top. Serve immediately.

Steps:

• In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
• Stir in the broth, lemon juice, soy sauce and pepper.
• Cover and cook for 2-3 minutes or until asparagus is tender.
• Sprinkle with almonds.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

Steps:

• First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
• Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
• Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
• Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Steps:

• In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
• Heat 1 T. of the peanut oil in a large skillet or wok over high heat. Add asparagus and stir-fry for 4 minutes Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove veggies to a bowl.
• Heat remaining tablespoons of the peanut oil. Add the steak; stir-fry 3-4 minutes Add veggies to the steak. Add peanuts if desired. Stir fry until heated through.
• Sprinkle with sesame seeds. Serve over rice or noodles.
• Enjoy!

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

Steps:

• Heat a wok or large, deep skillet over high heat.
• Add oil, making sure bottom of pan is completely oiled.
• Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
• Add the asparagus; stir-fry until coated with oil, about 15 seconds.
• Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
• Serve hot.
• Garnish with sliced chiles.
• For Vegetarian do not use the fish sauce, use the soy sauce.

Steps:

• Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
• Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
• Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
• Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
• Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
• Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
• Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
• Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
• Beat the lemon juice and mustard and set aside.
• Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
• Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.

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.

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Steps:

• Place asparagus and a small amount of water in a large skillet; bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender. , Meanwhile, in another skillet, saute garlic in butter for 1 minute; discard garlic. Stir in the orange juice, zest, salt and pepper; heat through., Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

Steps:

• In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately.

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
• In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

Steps:

• Combine garlic, broth, soy sauce, corn starch, and sesame oil in a small bowl. Mix well. Set aside.
• Saute asparagus and green onion in olive oil for approximately 6-8 minutes, until crisp tender.
• Stir sauce and add to asparagus and cook approximately 1 minute until sauce thickens.
• Place in serving bowl and sprinkle with toasted sesame seeds. Recipe does not keep well, so make only enough for one meal.

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.

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.