Asian Style Stir Fried Asparagus

This recipe is my go to side for my family’s Asian entrees.

I am not a big Asian cook but find myself cooking this quick side dishes everytime I make and Asian entree for our family dinner.  You can use any type of vegetable or mix of vegetables.  Just place the longer cooking vegetables in the pan first to cook them a bit more than the others.  The key to a tasty stir fry is minced fresh ginger.  I saute it before I add the vegetables to add that Asian flair. Please see the post in association with this recipe, A Menu in Tribute of my Father.

Serves 6

1/3 cup canned low sodium chicken broth
1 teaspoon soy sauce
2 teaspoon black bean garlic sauce (I use Lee Kum Kee)
1 tablespoon oyster sauce
1/8 teaspoon hot chili oil, or to taste
2 teaspoons cornstarch
2 teaspoons water or chicken broth
3 tablespoon peanut or other plain vegetable oil
1 tablespoon minced fresh ginger
1 pound asparagus, tough ends removed and cut on the diagonal in 1 inch pieces

In a pyrex measuring cup, combine the chicken broth, soy sauce, black bean garlic sauce, oyster sauce and chili oil; set aside next to your stove until ready to use.  Make a mini slurry with the cornstarch and water or broth by whisking the two together in a small bowl; set next to the pyrex measuring cup mixture.

Heat a wok or large non-stick saute pan over medium high heat; add oil.  Add the minced ginger and stir fry for 30 seconds.  Add the asparagus and stir fry until hot and partially cooked, around 1 minute .  Add the contents from your measuring cup and steam the aspargus until tender crisp.  Re-whisk the cornstarch slurry and add a few drops to the cooking asparagus and cook the liquid until lightly thickened.  You might not need all of the cornstarch mixture.  Just add enough to lightly thicken the sauce so it coats the asparagus.  Serve as a side with your favorite Asian entrees.

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