Looking for a quick, easy way to prepare the asparagus that’s plentiful in your produce section this spring?
This recipe has an Asian taste that marries sweet and sour flavors and makes a perfect side dish to broiled chicken or fish. Select firm, straight stalks with closely closed tips, whether you like pencil-thin or thick stalks. Choose stalks of uniform size for even cooking.
Ingredients
- 1 teaspoon sesame oil
- 1 shallot, sliced into thin rings
- 1 lb asparagus, tough ends removed, sliced diagonally into 1-inch pieces
- ½ lb shiitake mushrooms, stems discarded, thinly sliced
- ⅛ teaspoon crushed red pepper flakes
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons hoisin sauce
- 2 tablespoons finely minced pickled ginger
- 2 tablespoons sesame seeds, toaster
Directions
1. Heat the oil in a nonstick skillet or wok.
2. Add the shallot and stir-fry over medium-high heat for 1 minute.
3. Add the asparagus and mushrooms and continue to cook, tossing the vegetables constantly, until crisp-tender, about 3 minutes.
4. Lower the heat to medium. Add the red pepper flakes, cilantro and hoisin sauce. Stir to mix well.
5. Place in a serving bowl. Top with ginger and sesame seeds. Serve immediately.
Nutritional Analysis
- Calories: 60 (29% calories from fat)
- Total Fat: 2g
- Saturated Fat: 0g
- Protein: 3g
- Carbohydrates: 8g
- Dietary fiber 3g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 395mg
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