Asparagus in Lemon Sauce

Oxmoor House
For stronger flavor, use dark sesame oil. The seeds for this dark orange-colored oil are toasted first, giving the oil its distinct flavor.
4 (3/4-cup) servings.


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1/3 cup canned low-sodium chicken broth, undiluted
2 teaspoons cornstarch
1/2 teaspoon grated lemon rind
2 tablespoons dry sherry
1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound fresh asparagus spears
Vegetable cooking spray
1 teaspoon vegetable oil
2 teaspoons peeled, minced gingerroot
1 large clove garlic, minced
2 tablespoons water
1/2 cup julienne-sliced sweet red pepper
1/2 cup canned sliced water chestnuts, drained
3 green onions, sliced


Combine first 3 ingredients in a small bowl, stirring until cornstarch dissolves. Stir in sherry and next 5 ingredients. Set aside.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 2-inch pieces.

Coat a wok with cooking spray; drizzle 1 teaspoon vegetable oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot and garlic; stir-fry 10 seconds. Add asparagus; stir-fry 2 minutes. Add 2 tablespoons water, cooking until water evaporates. Add red pepper and water chestnuts; stir-fry 1 minute.

Add chicken broth mixture and green onions to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 74
Caloriesfromfat 28 %
Fat 2.3 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 12 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 257 mg
Calcium 0.0 mg