Asparagus Pasta Stir Fry Food

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

ASPARAGUS-PEPPER STIR-FRY

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
• In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

CHICKEN, ASPARAGUS, AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
• Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

JOSHUA'S STIR FRIED SHRIMP AND ASPARAGUS

Steps:

• 1. **** If you do not have a wok, use a large , deep, nonstick saute pan instead and toss ingreidients with a wooden spatchula. The wok should never be more than one third full. The food should have room to touch the hot sides of the wok.
• 2. ***** Prepare all ingreidients and assemble them before starting to cook as everthing cooks very fast.
• 3. First, the noodles. Bring plenty of water to a boil in a large pot. Add the noodles and stir to separate them. Remove the pot from the heat. Cover pot and let stand for 6 minutes. Drain the noodles thoroughly in a colander. Toss noodles with 1 tsp sesame oil, if you like.
• 4. Place the wok on high heat for 1-2 minutes until very hot. Add a drop of oil, if it sizzles, it is ready. Ad the remaining oil to the wok and swirl in pan to get all sides. Being very carefull not to spill out. It will start to smoke a little, don't worry but quickly then put the scallions and ginger into the hot oil - they will sizzle. Stir them around vigorously with the spatchula for about a minute, tossing to coat.
• 5. Push the scallions and ginger to one side Add the asparagus and stir for 1-2 mins as you did the other others previous.
• 6. Pour in the sherry and allow to simmer briefly, to allow the alcohol to burn off. Add the soy sauce and stir to mix with all ingedients.
• 7. Add the noodles and toss to mix. Now add the shrimp. Toss a minutes more, not too long as the shrimp is cooked and just needs to get hot. Taste and add more soy sauce if needed. Serve immediately.
• 8. **** I made this with the leek and potato soup. DELISH!!
• 9. Just thought i would show how the ginger and asparagus should look before cooking them. (Sorry, should have put at the top first) Peel the ginger first then cut.
• 10. This is how the asparagus should look cut up
• 11. This is how the ginger should look cut into matchsticks.

BEEF 'N' ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture.

STIR-FRIED ASPARAGUS

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
• Beat the lemon juice and mustard and set aside.
• Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
• Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.

INDIAN ASPARAGUS STIR FRY

Steps:

• Trim asparagus and discard the woody thick ends. Then cut into 1-inch pieces, if the asparagus is thick, slice it vertically down the middle to make thinner segments.
• Preheat a medium skillet over medium heat. Dry roast gram flour for 5 minutes, breaking any lumps and stirring frequently. Take out the roasted flour and reserve.
• Wipe the skillet with a dry towel and heat oil over medium heat. Add carom seeds, garlic, and hing and saute for 30 seconds to one minute or until aromatic.
• Add the asparagus, salt, and green chili. Mix well and cook covered for 5 to 10 minutes on medium heat until the asparagus starts to get tender. Do not overcook as you want to have a crunchy bite.
• Add cumin, coriander powder, and mix well. Sprinkle gram flour 1 tablespoon at a time, mixing well between each addition. Cook covered for 2 more minutes. Turn the heat off. Sprinkle garam masala, add a squeeze fresh lemon juice over the top and garnish with cilantro.

STIR-FRY ASPARAGUS WITH SHRIMP

Steps:

• Cut 1-inch off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
• Heat up a wok and add the cooking oil until it's hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
• Add the asparagusinto the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
• Dish out and serve immediately with steamed white rice.

SHRIMP AND PASTA STIR-FRY

Steps:

• Slice shrimp in half lengthwise.
• Prepare the penne pasta as per package directions.
• Mix together the mayonnaise, broth, lemon rind and lemon juice.
• Heat the seasame oil in a non-stick skillet or wok.
• Stir-fry the ginger and garlic in the hot oil over medium high heat for 1 to 2 minutes.
• Add shrimp and asparagus; stir-fry 3 minutes or until shrimp turns pink.
• Do not overcook as the shrimp will become tough.
• Add mayonnaise mixture and cooked pasta; cook, stirring frequently until heated through.
• Sprinkle with lemon pepper and serve.
• The cooking time includes the time to prepare the pasta.

BEEF AND ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions.
• In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
• In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
• Add asparagus, onions, and garlic stir fry for 2 minutes.
• Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
• Add the wine, olives, salt, pepper, and remaining broth.
• Stir in cornstarch mixture, and gradually stir into skillet.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Drain pasta, and serve with beef mixture.

CHICKEN AND ASPARAGUS STIR FRY

Steps:

• Heat the vegetable oil in a pan over medium high heat.
• Season the chicken with salt and pepper to taste.
• Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned.
• Add the asparagus to the pan and cook for 3-4 minutes or until tender.
• Add the garlic and ginger and cook for 30 seconds.
• In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
• Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, then serve.

ASPARAGUS STIR-FRY

Steps:

• In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
• Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

SCALLOP & ASPARAGUS STIR FRY

Steps:

• Boil one inch of water in a large saucepan.
• Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
• Drain and rinse under cold water.
• In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
• Heat a large non-stick skillet or wok over high heat until hot.
• Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
• Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
• Add the asparagus, cherry tomatoes and scallions.
• Season to taste with salt and pepper.
• Stir-fry until heated through, and then serve over rice or pasta.

GROUND BEEF AND ASPARAGUS STIR FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts and garlic in oil for 5 minutes or until crisp-tender.
• In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

HALIBUT AND ASPARAGUS STIR-FRY

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.
• Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.

SPICY ASPARAGUS STIR FRY (INDO-CHINESE FUSION RECIPE)

Steps:

• To prepare Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) heat a large wok, take about 2 tablespoons of the olive oil (or cooking oil) and sauté the ginger garlic paste until the raw smell goes away.
• Now add and onions until slightly soft. Don't soften it too much as we want the onions to retain some of their crunchiness.
• Now add the asparagus pieces, some salt and cover the wok with a lid to cook them for about 5-7 minutes. This is where you want to be careful. Asparagus gets cooked very easily and you want the resulting dish to yet have a bright green colour rather than having a dull colour.
• Once cooked, add the soy sauce and chili garlic and let the whole thing cook for about 2 minutes.
• Do a taste test to make sure salt and spice is up to your taste. If you think it's too spicy you can add a little brown sugar to sweeten the dish.
• Finally, garnish and serve with chopped spring onions.
• You can serve Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) with Vegetable Fried Brown Rice Recipe, Tofu Fried Rice Recipe or as a part of Naked Burrito Bowl Recipe.

ASPARAGUS PASTA STIR FRY

Steps:

• Diagonally slice asparagus into 1-1/2 to 2 inch pieces.
• Stir-fry asparagus and onion until crisp-tender.
• Add seasonings and mix well.
• Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.