STIR-FRIED ASPARAGUS
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
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
STIR FRIED ASPARAGUS
Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.
Provided by BUZZBOMB
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g
SIMPLE SPICY ASPARAGUS IN A WOK
Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.
Provided by David Tanis
Categories easy, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED ASPARAGUS AND SNAKE BEANS WITH CHILE JAM AND LIME LEAVES
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste-and look beautiful on the serving platter, too.
Provided by Martin Boetz
Categories Side Food Processor Wok Stir-Fry Kid-Friendly High Fiber Asparagus Spring Summer Party Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings (as part of a multi-course dinner)
Number Of Ingredients 19
Steps:
- For chile jam:
- Remove any seeds from tamarind pulp and place pulp in mini processor. Add ½ cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure ⅓ cup. Set aside.
- Heat heavy large wok or skillet over medium heat. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
- Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in ¼ cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.
- For asparagus and snake beans:
- Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an offensive term for Makrut lime.
STIR-FRIED GREEN BEANS WITH PORK AND CHILES
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.
Provided by Melissa Clark
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams
STIR-FRIED ASPARAGUS
This recipe is a fresh-tasting, nicely seasoned vegetable side dish that's a cinch to prepare. It puts to good use those tender, garden-fresh asparagus of springtime.-Jeanette Lawrence, Vacaville, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
GARLIC ASPARAGUS WITH LIME
This fresh tasting asparagus dish is always popular. Try it with Havarti or Swiss cheese melted on top.
Provided by Crystian
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 7.2 g, Cholesterol 2.7 mg, Fat 4.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 11.2 mg, Sugar 2.6 g
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS & BLACK BEAN SAUCE STIR FRY
Make and share this Asparagus & Black Bean Sauce Stir Fry recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
- Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
- Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
- Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.
Nutrition Facts : Calories 105.8, Fat 4.8, SaturatedFat 0.8, Sodium 543.1, Carbohydrate 11.8, Fiber 3.9, Sugar 2.9, Protein 5.7
SNAKE BEAN STIR FRY
One of my originals. Snake beans are also known as yard-long beans. You can grow them yourself, or buy them in Chinese markets. Fresh green beans are a fine substitute. Golden Mountain sauce, found in Chinese markets, makes a nice substitute for soy sauce.
Provided by Well-Aged Cooky
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir fry the beans and pepper 3 minutes. Add garlic and mushrooms, and fry 5 minutes. Add golden mountain sauce and water. Simmer, uncovered, until, water is parrtially absorbed and beans are saucy.
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- Heat a large skillet over medium-high until hot, 3–5 minutes (a drop of water should jump around in the pan). Cook chile, garlic, and oil, stirring constantly, until oil starts to shimmer and garlic just begins to turn golden, 60–90 seconds. Immediately add asparagus; season lightly with salt. Cook, tossing occasionally, until asparagus is just beginning to brown around the edges, about 2 minutes. Add soy sauce, butter, and 1 Tbsp. water and cook, tossing constantly, until asparagus is still crispy yet cooked through and coated in sauce, about 30 seconds longer.
- Remove pan from heat. Finely grate zest from one-quarter of orange over stir-fry. Squeeze juice from one orange half over and toss once more.
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