Recently I was asked a question about today’s recipe. I previously had adapted it from a recipe I had seen somewhere else. My original adaption didn’t quite reflect all the changes I made, so I thought I do an update and breakdown.
We like a lot of garlic in this house, so, usually more is better – and we like it minced, not crushed in big hunks and typically not whole unless roasted. If you make sure not to burn garlic, it won’t be bitter or too strong, so keep that in mind when you stir fry it.
I prefer the taste of dry sherry in my Chinese dishes over the shao hsing wine – it’s what my instructor used and recommended when I took my Chinese cooking classes (yes, she was Asian and trained at some of the finest cooking schools in Europe).
Kosher salt is my go to salt unless the recipe calls for a specialty salt like pink salt, black salt or pickling salt. Why kosher? Kosher salt is lower in sodium and I’m always looking for ways to lower the sodium content in any recipe.
I much prefer chicken broth to water (in the original recipe) in my stir fry – it’s just adds more depth and flavor. And, of course I use a low sodium or organic low sodium chicken broth. Again, always looking for ways to lower sodium in recipes. I’ve done this for years and it was especially important after T & H’s bypass surgery. (Truth be known I may add a little extra broth because we like extra sauce and glaze if it’s not heavy with our dishes.)
And finally the sesame oil. There is nothing quite like this fragrant, nutty tasty oil. It’s been around for thousands of years and is even used for medicinal purposes in some areas of the world. I love the deep rich flavor and depth it adds to dishes. Therefore, again, more is better for me.
All these flavors combine to make a wonderful light dish. We enjoy is as a side dish or as part of a meatless meal with maybe my Stir Fried Rice, which is one of my post re-pinned recipes on Pinterest.
Stir Fried Asparagus with Garlic
1 pound fresh asparagus
2 tablespoons peanut oil
1 tablespoon minced garlic
1 teaspoon kosher salt
2 tablespoons dry sherry
1/3 cup low sodium chicken broth
1 ½ teaspoons sesame oil
1. Prepare asparagus by washing and removing woody ends. Cut on the diagonal in half.
2. Heat oil in a wok on high. Add garlic and salt and stir fry just a few seconds…about 10. Then, add asparagus and stir fry for one minute.
3. Next, add sherry and chicken broth continue cooking 60 seconds.
4. Season with sesame oil and serve immediately.
*You can double this recipe using 2 pounds of asparagus.
© 2016 Beverly Hicks Burch All Rights Reserved.