4 (3/4-cup) servings.

For stronger flavor, use dark sesame oil. The seeds for this dark orange-colored oil are toasted first, giving the oil its distinct flavor.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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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