This formula weds sweet and acrid flavors and makes an ideal side dish to cooked chicken or fish. Select firm, straight stalks with firmly shut tips, regardless of whether you like pencil-thin or thick stalks. Pick stalks of uniform size for cooking.
Fixings
1 teaspoon sesame oil
1 shallot, cut into thin rings
1 lb asparagus, intense closures evacuated, cut corner to corner into 1-inch pieces
½ lb shitake mushrooms, stems disposed of, meagerly cut
? teaspoon pounded red pepper chips
3 tablespoons cleaved crisp cilantro
2 teaspoons hoisin sauce
2 tablespoons finely minced salted ginger
2 tablespoons sesame seeds, toaster
Headings
Warmth the oil in a nonstick skillet or wok.
Include the shallot and panfry over medium-high warmth for 1 minute.
Include the asparagus and mushrooms and keep on cooking, hurling the vegetables continually, until fresh delicate, around 3 minutes.
Lower the warmth to medium. Include the red pepper chips, cilantro and hoisin sauce. Blend to blend well.
Place in a serving dish. Top with ginger and sesame seeds. Serve instantly.
Nourishment data
Calories: 60 (29 percent calories from fat)
Add up to Fat: 2 g
Soaked Fat: 0 g
Protein: 3 g
Starches: 8 g
Dietary fiber 3 g
Cholesterol: 0 mg
Sodium: 150 mg
Potassium: 395
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