Stir-Fried Asparagus with Almonds and Sesame Seeds

 
2 lbs. asparagus, tough ends trimmed
2 T. garlic, minced
2 T. ginger, minced
1 T. safflower oil
4 t. unbleached cane sugar
1/3 cup sliced almonds, toasted
3 T. sesame seeds
1 T. toasted sesame oil
sea salt and freshly ground black pepper, to taste
 

Slice the asparagus spears diagonally into 1-inch pieces and set aside. In a wok or large non-stick skillet, saute the garlic and ginger in the safflower oil for 1 minute or until fragrant. Add the asparagus and stir-fry for 3-4 minutes or until crisp tender. Add the remaining ingredients, season to taste with salt and pepper, and stir-fry an additional 1 minute. Serve as a side dish or toss with cooked pasta, rice, or other grains.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett