ASPARAGUS-PEPPER STIR-FRY
This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
- In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
- In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g
CHICKEN & ASPARAGUS STIR-FRY
This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!
Provided by Sarah
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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
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
TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS
In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.
Provided by Ali Slagle
Categories dinner, quick, weekday, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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.
STIR-FRIED ASPARAGUS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
- Beat the lemon juice and mustard and set aside.
- Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
- Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS STIR-FRY
Make and share this Asparagus Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, add the broth, cornstarch, and soy sauce; stir to combine.
- In a large skillet, add the oil; heat over high heat.
- Add the asparagus, gingerroot, garlic, and crushed red pepper flakes; stir-fry for a few minutes or until almost crisp-tender.
- Add in the broth mixture; bring to a boil, stirring frequently.
- Stir and continue cooking until sauce is thickened.
- Serve hot over hot cooked rice.
Nutrition Facts : Calories 79.1, Fat 4, SaturatedFat 0.6, Sodium 458.8, Carbohydrate 7.9, Fiber 2.4, Sugar 1.8, Protein 4.6
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
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.
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