Qing Chao Lu Sun Chinese Stir Fried Asparagus Recipes

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

Steps:

• In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

Steps:

• In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender.
• Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat.
• Sprinkle with Parmesan cheese (optional).

Steps:

• In small bowl, mix raw ground beef with salt.
• Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
• Thinly slice garlic.
• Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
• Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
• Remove vegetables to a bowl, leaving as much oil in the wok as possible.
• Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
• Add beef and stir-fry a minute or two until done.
• Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
• Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.

Steps:

• In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
• Stir in the broth, lemon juice, soy sauce and pepper.
• Cover and cook for 2-3 minutes or until asparagus is tender.
• Sprinkle with almonds.

Steps:

• Cut the asparagus into 2-inch lengths. Combine the cornstarch and water in a small bowl and stir into a smooth paste. Set aside.
• Heat the oil in a large heavy skillet or wok and when very hot, add the asparagus, scallions, ginger and garlic and stir fry for 1 minute. Add the chicken broth, bring to a boil, and cook, stirring, for 2 minutes.
• Make a well in the center of the asparagus and add the cornstarch mixture and the soy sauce. Cook, stirring, for 30 seconds or more, until sauce is smooth and thickened. Serve immediately over rice or noodles garnished with seeds.Season with additional soy sauce if desired.
• For Vegetarian omit the Chicken Broth.

Steps:

• Early in the day, bring water and salt to a boil in a saucepan.
• Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
• When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
• Heat a wok over high heat until you see the heat rise from the surface.
• Add the oil, swirling to coat the wok and heat the oil.
• Add the potato and chili and stir fry until coated with oil.
• Add the vinegar and salt, and stir fry until the liquid has evaporated.
• Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.

Steps:

• Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
• Wash bell pepper, remove stem and seeds, and cut into thin slivers.
• Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
• Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Steps:

• Clean asparagus, cut into 2-in segments, blanch briefly, and drain.
• Mince green onion. Combine corn starch with 2/3 c water.
• Heat wok over highest heat. Add oil and swirl to heat. Add green onion and toss one moment until fragrant but not burned. Add asparagus. Add a little water and stir-fry briefly.
• Season with salt and MSG. Add corn starch mixture and heat to thicken. Turn off heat and drizzle with sesame oil. Transfer to serving dish. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.