Stir Fried Sesame Asparagus Recipes

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:

• 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:

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

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.

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:

• Combine soy sauce and sugar in small bowl and stir until sugar dissolves.
• Heat oil in heavy large skillet.
• When oil is hot, add garlic and stir 15 seconds.
• Add asparagus and stir-fry until crisp-tender, about 4 minutes (mine took longer).
• Add soy mixture and toss about 1 minute longer, until asparagus is coated.
• Season with salt and pepper.
• Transfer to serving bowl and sprinkle with sesame seeds.

Steps:

• Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
• Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.

Steps:

• In a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling.
• Remove and set aside.
• Add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften.
• Add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp.
• Serve sprinkled with the toasted sesame seeds.

Steps:

• Steam the asparagus for one to two minutes until al dente. Remove from heat and set aside.
• Heat the oil in a wok or large frying pan. Stir-fry the garlic, scallions and ginger for one minute. Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.
• Add the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

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.