Ingredients
2
pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1
tbsp medium-dry Sherry or Scotch
2
tbsp minced peeled fresh gingerroot
2
tbsp sesame seeds, toasted lightly
Accompaniment: Cooked rice, if desired
Directions
1.
In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
2.
In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
3.
Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
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