Description
Asian-inspired flavors hit the kitchen this morning with a versatile twist. Chef Candace Conley shows us how these bold tastes can work with just about anything. Check out her website at TheGirlCanCook.com
Ingredients
- 1 lb fresh asparagus, trimmed
- 2 tbsp canola oil
- Kosher salt and black pepper
- ½ cup chicken stock
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch dissolved in 1 tbsp water
- 1 – 2 tsp sesame oil
- Toasted white and/or black sesame seeds
Instructions
- Step 1: In a small bowl, mix stock, ginger, garlic, soy sauce and sugar and stir well. Add cornstarch mixture and stir well. Set aside.
- Step 2: Heat oil in a large sauté pan over medium heat. Place asparagus in pan in one layer and sauté until tender but still crisp.
- Step 3: Pour sauce over asparagus, bring to a boil and allow to thicken slightly. Drizzle sesame oil over the asparagus and toss.
- Step 4: Arrange on a plate. Sprinkle with toasted white and/or black sesame seeds
- Step 5: Serve warm or at room temperature.
