Recipe - Steamed Asparagus With Ginger Garlic Sauce

2 pound Asparagus; trimmed and cut
; diagonally into
; 1/2inchthick
; slices
2 teaspoon Cornstarch
One half cup Water
2 tablespoon Soy sauce
1 tablespoon Mediumdry Sherry or Scotch
1 teaspoon Sugar
One half teaspoon Salt
1 teaspoon Asian sesame oil
1 tablespoon Vegetable oil
2 tablespoon Minced peeled fresh
gingerroot
1 One half tablespoon Minced garlic
2 tablespoon Sesame seeds; toasted
lightly
Accompaniment: Cooked rice;
if desired

In a steamer set over boiling water, steam asparagus, covered, until just
crisptender, about 1 to 2 minutes. Transfer asparagus to a colander and
rinse under cold water to stop cooking. Drain asparagus well.

In a 1cup measure, stir together cornstarch and water until dissolved and
stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.

Heat a wok or large heavy skillet over high heat until hot and add
vegetable oil. Heat vegetable oil until hot but not smoking and stirfry
gingerroot and garlic 30 seconds. Add asparagus and stirfry 30 seconds.
Stir cornstarch mixture and add to asparagus. Bring liquid to a boil,
stirring, and stirfry mixture until asparagus is well coated. Sprinkle
asparagus with sesame seeds and toss.

Serves 4 as an Entree with Rice or 6 as a Side Dish.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 409 Calories (kcal); 24g Total Fat; (47% calories from fat);
17g Protein; 42g Carbohydrate; 0mg Cholesterol; 3141mg Sodium Food
Exchanges: One half Grain(Starch); One half Lean Meat; 5 One half Vegetable; 0 Fruit; 4
One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.