Chinese Asparagus in Ginger-Scented Brown Sauce
1 pound medium or thick asparagus
1/2 cup vegetable stock or canned broth
1 tablespoon plus 1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon rice wine or dry sherry
1-1/2 teaspoons cornstarch
1 tablespoon water
1 teaspoon minced peeled fresh ginger
1 green onion, minced (2 tablespoons)
Peel asparagus and trim ends. Cut stalks diagonally into 2-inch pieces. In a bowl mix stock, soy sauce, sugar, and wine. In a small cup, mix cornstarch and water. Heat non-stick wok or skillet over high heat. Add 2 tablespoons of water, ginger and green onion, and stir-fry for 15 seconds. Add asparagus and stir-fry a few seconds more. Add broth mixture and bring to a boil. Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender. Push asparagus to side of pan. Stir cornstarch mixture, stir it into simmering liquid, and cook 1 to 2 minutes or until thickened. Toss with asparagus. Serve immediately.
Note: For a more substantial main course, add 1 small can straw mushrooms, drained, or 8 ears of cooked fresh or drained canned baby corn.
Yield: 2 main-course servings with rice, or 4 side-dish servings
Adapted from http://homecooking.about.com/library/archive/blv82.htm