Stir Fried Sesame Asparagus Recipes

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

Steps:

• In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl.
• To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

Steps:

• Steam the asparagus for one to two minutes until al dente. Remove from heat and set aside.
• Heat the oil in a wok or large frying pan. Stir-fry the garlic, scallions and ginger for one minute. Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.
• Add the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves.
• Heat oil in heavy large skillet. Add garlic and stir 15 seconds.
• Add asparagus and stir-fry until crisp-tender, about 4 minutes.
• Add soy mixture and toss until asparagus is coated, about 1 minute longer.
• Season with salt and pepper.
• Transfer to bowl; sprinkle with sesame seeds and serve.

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
• Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
• Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Steps:

• In a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling.
• Remove and set aside.
• Add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften.
• Add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp.
• Serve sprinkled with the toasted sesame seeds.