Archive for June 20, 2011

Note to Self…Cook THIS

Found this here:

Looks pretty close.  Changed Chicken to Vegetable Broth.


Stir-Fried Asparagus with Sichuan Sauce

INGREDIENTS for 4 servings:
1 pound asparagus spears
1 teaspoon sugar
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/4 cup vegetable broth
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
2 tablespoons toasted sesame seeds (see below)

Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Mix sugar, chili paste and sesame oil.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add asparagus and 1 teaspoon garlic; stir-fry 1 minute. Add broth; cover and cook 2 minutes. Remove asparagus from wok; drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add 1 teaspoon garlic and the chili paste mixture; stir-fry 1 minute. Add asparagus; stir-fry 1 minute. Stir in sesame seed (see Appetizers & Cold Dishes: Toasted Sesame Seeds).



For stovetop toasting, use a wide frying pan.  Heat the sesame seeds on medium heat, shaking the pan occasionally.   Remove the seeds when they darken and become fragrant.

For oven toasting, preheat the oven to 325 degrees Fahrenheit.  Spread the seeds out on a baking sheet.  Bake until the seeds brown and become fragrant.


For both methods, allow the toasted seeds to cool.

Store in a covered jar at room temperature.

It takes me between 3 and 5 minutes to toast sesame seeds on the stovetop, or about 15 minutes using the oven.

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