Asparagus Stir Fry Food

CHICKEN AND ASPARAGUS STIR-FRY

Steps:

• 1. Combine marinade ingredients in a large bowl, add the chicken and toss to coat. Cover, and leave to marinate in the refrigerator for 30 minutes. 2. Wash asparagus and trim woody ends. Peel lower parts of the stems, if necessary, and finely slice on the diagonal. Set aside. 3. Heat 2 tablespoons of the oil in a wok until the surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add the remaining chicken and stir-fry for 1 minute, remove from the wok and set aside. 4. Add the remaining oil to the hot wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute. Return chicken to the wok, add wine or sherry and stir-fry for 30 seconds. Lastly, add water, soy sauce or tamari, sugar and sesame oil and stir-fry for a further minute or until chicken is slightly browned and just cooked through. 5. Arrange chicken on a platter and top with finely sliced spring onions.

ASPARAGUS STIR-FRY

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

SHRIMP AND ASPARAGUS STIR FRY

Steps:

• In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
• In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
• Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
• Once shrimps become opaque and a pink color, add asparagus.
• Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
• Serve with hot white rice as desired.
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STIR-FRIED ASPARAGUS

Steps:

• In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

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.

STIR-FRIED ASPARAGUS

Steps:

• In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
• Stir in the broth, lemon juice, soy sauce and pepper.
• Cover and cook for 2-3 minutes or until asparagus is tender.
• Sprinkle with almonds.

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.

CHICKEN & ASPARAGUS STIR-FRY

Steps:

• In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
• Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
• Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
• Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
• Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
• Taste for seasoning and add additional salt to taste if needed. Serve over rice.

ASPARAGUS TOFU STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

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.

SALMON AND ASPARAGUS STIR FRY

Steps:

• Heat non-stick skillet or wok over medium-high heat until hot.
• Add fish and sprinkle with salt and pepper.
• Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally.
• Transfer fish to platter and keep warm.
• To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally.
• Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended.
• Add soy sauce mixture to vegetables and bring to boil.
• Boil for 1 minute, stirring constantly.
• Spoon vegetable mixture over fish and toss gently to coat.
• Serve!

ASPARAGUS CASHEW STIR-FRY

Steps:

• Cook or reheat brown rice according to package directions.
• In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
• Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
• Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
• Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
• Reduce heat; add cashews and stir.
• Cover and cook 1 minute, until cashews are heated through.
• Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
• Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.

ASPARAGUS CHICKEN STIR-FRY

Steps:

• Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
• In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
• Heat wok or large skillet over medium high heat.
• When hot, add 2 tablespoons of oil.
• Stir fry asparagus for approximately 2 minutes.
• Remove from the wok and keep warm.
• Heat wok to high heat.
• Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
• Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
• Serve over the hot rice.

ASPARAGUS TOMATO STIR FRY

Steps:

• Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
• For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
• Preheat a wok or large skillet over high heat; add oil.
• Stir fry the gingerroot in hot oil for 30 seconds.
• Add asparagus and green onions; stir fry for 3 minutes.
• Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
• Push vegetables from center of wok; stir sauce; add to center of wok.
• Cook and stir until thickened and bubbly.
• Add tomatoes; heat through.
• Serve at once. Serve with rice if desired.

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.

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.

BEEF ASPARAGUS STIR FRY

Steps:

• In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes.
• In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside.
• In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet.
• Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
• Serve over hot rice. Garnish with sesame seeds.

PORK AND ASPARAGUS STIR-FRY

Steps:

• Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.
• Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
• Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

STIR-FRIED SESAME ASPARAGUS

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.