This recipe marries sweet and bitter flavors and makes a perfect side dish to cooked chicken or fish. Select firm, straight stalks with solidly close tips, paying little mind to 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, extraordinary terminations emptied, cut corner to corner into 1-inch pieces
½ lb shitake mushrooms, stems discarded, pitifully cut
? teaspoon beat red pepper chips
3 tablespoons divided fresh 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.
Incorporate the shallot and sear over medium-high warmth for 1 minute.
Incorporate the asparagus and mushrooms and continue cooking, heaving the vegetables constantly, until crisp sensitive, around 3 minutes.
Lower the glow to medium. Incorporate the red pepper chips, cilantro and hoisin sauce. Mix to mix well.
Place in a serving dish. Top with ginger and sesame seeds. Serve in a flash.
Support information
Calories: 60 (29 percent calories from fat)
Mean Fat: 2 g
Doused Fat: 0 g
Protein: 3 g
Starches: 8 g
Dietary fiber 3 g
Cholesterol: 0 mg
Sodium: 150 mg
Potassium: 395 mg
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