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Gourmet
April 1995

Steamed Asparagus with Ginger Garlic Sauce

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 4 as an Entrèe with Rice or 6 as a Side Dish

Ingredients

2

pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices

2

teaspoons cornstarch

1

/2 cup water

2

tablespoons soy sauce

1

tablespoon medium-dry Sherry or Scotch

1

teaspoon sugar

1

/2 teaspoon salt

1

teaspoon Asian sesame oil

1

tablespoon vegetable oil

2

tablespoons minced peeled fresh ginger root

1

1/2 tablespoons minced garlic

2

tablespoons sesame seeds, toasted lightly

Accompaniment: Cooked rice, if desired

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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 ginger root 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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