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

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
4 (3/4-cup) servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

74 calories; calories from fat 28%; fat 2.3g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 2.4g; carbohydrates 12g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 257mg; calcium 0mg.
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