Can be prepared in 45 minutes or less.

Serves 4 as an Entrèe with Rice or 6 as a Side Dish.

INGREDIENTS

  • 2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon medium-dry sherry or scotch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon asian sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced peeled fresh gingerroot
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons sesame seeds, toasted lightly

  • accompaniment: cooked rice, if desired

    DIRECTIONS

    In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

    In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.

    Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.