Recipe - Stir Fried Asparagus Tangerine Pine Nuts

2 bn Asparagus
One half cup Pine nuts
3 Cloves garlic; minced
One half cup Dry sherry
2 tablespoon Soy sauce
1 tablespoon Dark sesame oil
2 teaspoon Hoisin sauce
1 teaspoon Cornstarch
1 Tangerine; juice and zest
Salt and pepper
2 tablespoon Cooking oil
1 tablespoon Unsalted butter; softened

Wash asparagus. Snap ends. Cut diagonally into 2inch pieces or shorter if
asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a
cookie sheet about 8 minutes. In a small bowl combine One fourth cup sherry, the
soy, sesame, hoisin, cornstarch, One half teaspoon zest and the juice. Heat wok,
add oil. Coat.

Add garlic; when it sizzles but has not browned, add asparagus and stir and
toss for 1 minutes. Add the remaining One fourth cup sherry, then immediately
cover the wok. Cook until asparagus turn bright green, about 2 minutes,
removing the cover and stirring them a few times. If the liquid disappears
before this, add a splash more of sherry or water. When done to color, add
the sauce and pine nuts. Stir and toss until glazed with sauce, about 1
minute. Stir in the butter. Transfer to 4 heated dinner plates.

okay! mcRecipe 9/29/97 patHanneman 257 cals, 21.5 g fat (easily reduced!)

Recipe by: Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook)

Posted to MCRecipe Digest V1 #820 by KitPATh phannema@wizard.ucr.edu on
Sep 29, 1997