For stronger flavor, use dark sesame oil. The seeds for this dark orange-colored oil are toasted first, giving the oil its distinct flavor.
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
How to Make It
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.
Oxmoor House Cooking Light Collection
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