Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 pound slender asparagus, trimmed
- 1 teaspoon cornstarch
- 1 Tablespoon cold water
- 2 Tablespoons peanut or vegetable oil
- 1/4 cup thinly sliced scallions, white and half of the green
- 1/2 cup chicken broth
- 1 Tablespoon light soy sauce
Combine the cornstarch and water in a small bowl and stir into a smooth paste. Set aside.
Heat the oil in a large heavy skillet or wok and, when very hot, add the asparagus and scallions and stir-fry for 1 minute. Add the chicken broth, bring to a boil, and cook, stirring, for 2 or 3 minutes.
Make a well in the center of the asparagus and add the cornstarch mixture and the soy sauce. Cook, stirring, for 30 seconds or more, until sauce is smooth and thickened. Serve immediately. Try this on shredded lettuce leaves as a first course or as part of a Chinese meal.
Yield: 4 servings as part of a Chinese meal, 3 as a first course
Recipe Source: The Classic Vegetable Cookbook by Ruth Spear (Harper & Row)
Reprinted with permission.