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This recipe for Chinese-Style Asparagus with Baby Corn and Oyster-Flavored Sauce gets a classic Cantonese treatment with its garlic and ginger, oyster-flavored sauce, and hint of sesame oil. If asparagus isn't available, choose whatever greens are fresh and in season. Chinese vegetables like gai lan, bok choy, pea shoots, and even spinach make great matches with these simple seasonings.
Chinese-Style Asparagus with Baby Corn and Oyster-Flavored Sauce
Preparation time: 12 minutes
Cooking time: 5 minutes
Yield: 4 servings
1-1⁄4 pounds asparagus spears
3 tablespoons oyster-flavored sauce
3 tablespoons chicken broth
1 teaspoon sesame oil
2 tablespoons cooking oil
2 cloves garlic, crushed
1 slice fresh ginger (1⁄8-inch), crushed
1 can (8 ounces) baby corn, drained
1. Trim the asparagus and cut the spears at an angle into 1-1⁄2-inch pieces.
2. To make the sauce, combine the oyster-flavored sauce, chicken broth, and sesame oil in a bowl.
3. Place a wok over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add the asparagus, corn, and sauce; cover and cook until asparagus is tender-crisp, about 2 minutes.
Be sure to cook the asparagus lightly to preserve its crunch. Nothing is more disappointing than witnessing crisp, fresh asparagus lose its textural gusto.
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