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Difference between revisions of "Sweet and sour asparagus"
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{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Sweet and sour asparagus.jpg | + | {{recipesummary |
| + | |ImageComment = This is delicious! | ||
| + | |Servings = Serves 2 to 4 | ||
| + | |Difficulty = 1 | ||
| + | |TotalTime = 18 minutes | ||
| + | |PrepTime = 10 minutes | ||
| + | |CookTime = 8 minutes | ||
| + | |Image = [[Image:Sweet and sour asparagus.jpg|300px]] | ||
| + | }} | ||
[[Image:Sweet and sour asparagus recipe.jpg|thumb|300px|right|Huge asparagus]] | [[Image:Sweet and sour asparagus recipe.jpg|thumb|300px|right|Huge asparagus]] | ||
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==Sweet and sour asparagus - about this recipe== | ==Sweet and sour asparagus - about this recipe== | ||
This is my variation on a recipe I have often used that has been modified for our '''huge''' [[Asparagus|asparagus]] stalks that have shot up, unnoticed. They have not gone to [[Seed|seed]] and are probably still usable, but only just. This was an absolute success. Really tasty and a wonderful mix of flavours. If you have small amounts of home-grown [[asparagus]] but not enough for a normal vegetable side-dish, this is an excellent recipe. | This is my variation on a recipe I have often used that has been modified for our '''huge''' [[Asparagus|asparagus]] stalks that have shot up, unnoticed. They have not gone to [[Seed|seed]] and are probably still usable, but only just. This was an absolute success. Really tasty and a wonderful mix of flavours. If you have small amounts of home-grown [[asparagus]] but not enough for a normal vegetable side-dish, this is an excellent recipe. | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | + | * 1 teaspoon crushed [[Uses::Garlic|garlic]] | |
| − | * 1 teaspoon crushed [[Garlic|garlic]] | + | |
* 1 teaspoon [[Grated|grated]] [[Ginger|ginger]] | * 1 teaspoon [[Grated|grated]] [[Ginger|ginger]] | ||
* 2 tablespoons [[Groundnut oil|groundnut oil]] | * 2 tablespoons [[Groundnut oil|groundnut oil]] | ||
* Fat [[Asparagus|asparagus]] spears, about 225 g (8 oz), thinly [[Sliced on the diagonal|sliced on the diagonal]] | * Fat [[Asparagus|asparagus]] spears, about 225 g (8 oz), thinly [[Sliced on the diagonal|sliced on the diagonal]] | ||
* 4 tablespoons [[Chinese black vinegar]] | * 4 tablespoons [[Chinese black vinegar]] | ||
| + | ** Use [[balsamic vinegar]] if you don't have [[Chinese black vinegar]]. | ||
* 50 g (2 oz) [[Brown sugar|brown sugar]] or [[Jaggery|jaggery]] | * 50 g (2 oz) [[Brown sugar|brown sugar]] or [[Jaggery|jaggery]] | ||
* 1 tablespoon [[Light soy sauce|light soy sauce]] | * 1 tablespoon [[Light soy sauce|light soy sauce]] | ||
| + | * Squeeze of [[lemon juice]]. | ||
* 1 tablespoon [[Rice wine|rice wine]] or [[Dry sherry|dry sherry]] | * 1 tablespoon [[Rice wine|rice wine]] or [[Dry sherry|dry sherry]] | ||
* 1 level teaspoon [[Sea Salt|sea salt]] | * 1 level teaspoon [[Sea Salt|sea salt]] | ||
* 1 tablespoon [[Cornflour|cornflour]] | * 1 tablespoon [[Cornflour|cornflour]] | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
If the [[Asparagus|asparagus]] are really tough, use a [[Speed peeler|speed peeler]] to strip any thick skin. | If the [[Asparagus|asparagus]] are really tough, use a [[Speed peeler|speed peeler]] to strip any thick skin. | ||
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If they are really really tough (this is a make-do recipe!) [[Blanch|blanch]] them for a few minutes in [[Boiling|boiling]] water. | If they are really really tough (this is a make-do recipe!) [[Blanch|blanch]] them for a few minutes in [[Boiling|boiling]] water. | ||
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===Method=== | ===Method=== | ||
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# Heat the [[Oil|oil]], add the [[Asparagus|asparagus]] slices and [[Stir-fry|stir-fry]] for 4 minutes. | # Heat the [[Oil|oil]], add the [[Asparagus|asparagus]] slices and [[Stir-fry|stir-fry]] for 4 minutes. | ||
| − | # Mix the [[Cornflour|cornflour]] with a | + | # Mix the [[Cornflour|cornflour]] with a tablespoon of cold water and set aside. |
| − | # Add the [[Ginger|ginger]] and [[Garlic|garlic]] and [[Stir fry|stir fry]] for a minute or until the garlic starts to colour. | + | # Add the [[Ginger|ginger]] and [[Uses::Garlic|garlic]] and [[Stir fry|stir fry]] for a minute or until the garlic starts to colour. |
| − | # Add the [[Sugar|sugar]], [[Vinegar|vinegar]], [[Wine|wine]] or [[Sherry|sherry]], [[Soy sauce|soy sauce]] | + | # Add the [[Sugar|sugar]], [[Vinegar|vinegar]], [[Wine|wine]] or [[Sherry|sherry]], [[Soy sauce|soy sauce]], [[lemon juice]] and [[Salt|salt]] and heat for 2 minutes. |
# Add the [[Cornflour|cornflour]] mix, [[Stir-fry|stir-fry]] for 1 minute and serve. | # Add the [[Cornflour|cornflour]] mix, [[Stir-fry|stir-fry]] for 1 minute and serve. | ||
| − | + | {{Template:Belazu attribution}} | |
| + | ==See also== | ||
| + | * [[Sweet and sour recipes]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
| − | [[Category: | + | [[Category:Oriental cuisine]] |
[[Category:Snacks and light bites]] | [[Category:Snacks and light bites]] | ||
[[Category:Starters]] | [[Category:Starters]] | ||
[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
[[Category:Vegetarian recipes]] | [[Category:Vegetarian recipes]] | ||
| + | [[Category:Vegan recipes]] | ||
Revision as of 16:58, 20 July 2012
Sweet and sour asparagus - about this recipe
This is my variation on a recipe I have often used that has been modified for our huge asparagus stalks that have shot up, unnoticed. They have not gone to seed and are probably still usable, but only just. This was an absolute success. Really tasty and a wonderful mix of flavours. If you have small amounts of home-grown asparagus but not enough for a normal vegetable side-dish, this is an excellent recipe.
Ingredients
- 1 teaspoon crushed garlic
- 1 teaspoon grated ginger
- 2 tablespoons groundnut oil
- Fat asparagus spears, about 225 g (8 oz), thinly sliced on the diagonal
- 4 tablespoons Chinese black vinegar
- Use balsamic vinegar if you don't have Chinese black vinegar.
- 50 g (2 oz) brown sugar or jaggery
- 1 tablespoon light soy sauce
- Squeeze of lemon juice.
- 1 tablespoon rice wine or dry sherry
- 1 level teaspoon sea salt
- 1 tablespoon cornflour
Mise en place
If the asparagus are really tough, use a speed peeler to strip any thick skin. If they are really really tough (this is a make-do recipe!) blanch them for a few minutes in boiling water.
Method
- Heat the oil, add the asparagus slices and stir-fry for 4 minutes.
- Mix the cornflour with a tablespoon of cold water and set aside.
- Add the ginger and garlic and stir fry for a minute or until the garlic starts to colour.
- Add the sugar, vinegar, wine or sherry, soy sauce, lemon juice and salt and heat for 2 minutes.
- Add the cornflour mix, stir-fry for 1 minute and serve.
This recipe originated from the recipe section of Belazu.com
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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
