Sesame Asparagus Stir Fry Recipes

SESAME BEEF AND ASPARAGUS STIR FRY

Steps:

• In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
• To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
• In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
• Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.

SESAME VEGETABLE STIR-FRY

Steps:

• Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
• Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

SIMPLE SPICY ASPARAGUS IN A WOK

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.

STIR-FRIED SESAME ASPARAGUS

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.

STIR- FRIED SESAME ASPARAGUS

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.

STIR-FRIED SESAME ASPARAGUS

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.

SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY

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.

SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY

Steps:

• Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
• Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
• Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
• Transfer to a platter and serve.

SESAME-ASPARAGUS STIR-FRY

Steps:

• In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl.
• To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.