|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 5g|
|Vitamin C 73mg||366%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh asparagus turns out tender but still crisp, coated with a flavorful oyster sauce in this quick and easy asparagus stir-fry. The asparagus is paired with mushrooms and red bell peppers—the recipe uses approximately 4 cups vegetables and is designed to have a bit of extra sauce to go with the rice.
1/4 cup chicken broth, or chicken stock
2 1/2 tablespoons oyster sauce
1/2 teaspoon granulated sugar
Freshly ground black pepper, to taste
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons peanut oil, or vegetable oil, for stir-frying
1 1/2 teaspoons minced fresh ginger
1 teaspoon finely chopped garlic
1/2 pound asparagus, washed, trimmed, cut diagonally into 1 1/2-inch strips
1/4 cup water
1 cup sliced mushrooms
1 red bell pepper, deseeded, cut into thin strips
1 teaspoon Chinese rice wine, or dry sherry, as needed
1/4 to 1/2 teaspoon Asian sesame oil
Steps to Make It
In a small bowl or measuring cup, stir together the chicken broth or stock, oyster sauce, sugar, and black pepper. In a separate small bowl, dissolve the cornstarch in the water.
Heat wok and add oil, swirling so that it coats the bottom half of the pan. When the oil is hot, add the garlic and ginger. Stir for about 10 seconds until aromatic.
Add the asparagus and stir-fry for 1 minute. Add the water, cover and let steam for 1 to 2 minutes, until the water is nearly absorbed.
Push the asparagus to the sides of the wok. Add the mushrooms and bell pepper in the middle. Stir-fry for a minute, sprinkling a bit of rice wine or dry sherry over the mushrooms as you stir-fry. Push the mushrooms and bell pepper to the sides of the wok.
Give the sauce a quick stir and pour into the middle of the wok. Stir the cornstarch and water mixture and pour it into the sauce, stirring quickly to thicken. Once the sauce thickens, stir to combine the vegetables in the thickened sauce. Stir in the sesame oil. Serve over cooked rice.