Saturday, February 4, 2012

Ginger Garlic Asparagus Stirfry

Last week, asparagus was on sale! I don't know why, but I get really excited when things go on sale at the supermarket. What used to be $2.99/lb was now $1.99/lb, and we decided to get a bunch of asparagus. 

Asparagus is a tricky vegetable to cook. The tender tips are always delicious, but the bottom stems are usually very chewy and woody. I like to peel the lower half of the asparagus with a vegetable peeler so that it would not be a woody mess. 

  • 1 bunch asparagus (about 1 pound), cut on the bias to about 2" sections
  • 3 cloves garlic, minced
  • 1/2" cube ginger, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon cooking oil

  • In a heated pan, add 1 tablespoon of cooking oil, and fry the garlic and ginger until fragrant and golden brown.
  • When the garlic and ginger are golden brown, add water and cooking wine to the pan, and immediately cover.
  • Let the asparagus 'steam' for about 2 to 3 minutes, then add the oyster sauce and fry until combined.
  • Serve.

I served my asparagus alongside bulgogi and brown rice.

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