Onion and Asparagus Stir-fry
The basics: Stir-frying
One skillet, high heat and plenty of fresh flavors. This simple combination is the essence of stir-frying — one of the quickest and healthiest ways to prepare a meal. Stir-frying is also a perfectly delicious and versatile way to use the season’s freshest locally grown vegetables — readily available at PCC.
When stir-frying, since the heat is intense, it’s best to use oil with a naturally high smoke point, such as coconut oil, ghee or high-oleic canola, sunflower or safflower oil. Be sure your wok is very hot before the fat is added or the fat and food will stick.
And, because stir-frying is such a quick cooking method, it’s best to have all your ingredients cut, dry and ready to go before stir-frying. Ingredients should be cut in equally sized pieces to insure a more uniform cooking time.
Ingredients
PreparationIngredients
- 3/4 pound fresh asparagus Add to list
- 2 medium sweet onions Add to list
- 1 tablespoon oil or ghee Add to list
- 1 clove garlic, minced Add to list
- 1/4 cup vegetarian oyster sauce Add to list
- 1/4 cup chopped pecans, toasted Add to list
- Rice or noodles Add to list
Preparation
Snap tough ends off asparagus, and cut diagonally into 2-inch pieces.Cut onions into 1/4-inch thick slices and separate into rings.
Heat oil in a large skillet or wok at medium-high heat for about 2 minutes. Add asparagus, onion, and garlic, and stir-fry for 4 to 5 minutes or until tender.
Remove from heat; pour in oyster sauce, and toss. Sprinkle with toasted pecans and serve over rice or noodles.
Recipe by
Source: Sound Consumer April 2006
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