Stir-Fried Asparagus with Shiitake Mushrooms
Why this recipe works:
To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a hot pan and only stir the asparagus occasionally. This allowed the vegetables to char and caramelize. To ensure that the vegetables cooked evenly, we diluted the sauce with water. This diluted sauce created a small amount of steam, cooking the spears through, before evaporating and leaving behind a flavorful glaze.
Serves 4
To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than ½ inch.- 2 tablespoons water
- 1 tablespoon coconut aminos
- 1 tablespoon dry sherry
- 2 teaspoons Splenda brown sugar blend
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon light olive oil
- 1 pound asparagus, trimmed and cut on bias into 2-inch lengths
- 4 ounces shiitake mushrooms, stemmed and sliced thin
- 2 scallions, green parts only, sliced thin on bias
Instructions
1. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.2. Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve
Note: I add 1 cup of fried until crispy, and then crumbled bacon right at the very end when I add the scallion greens
For nutritional values, click here
For nutritional values, click here
america'stestkitchen.com
No comments:
Post a Comment