Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by pinkbunnythatmeows, 04/09/06
Bunnees Favorite AsparagusIngredients (use vegan versions): 5-6 stalks of asparagus, sliced (I think they absorb flavors better this way)
1 tablespoon sweetener of your choice (I usually use brown sugar or maple syrup)
1/2 cup chopped macadamia nuts (or more if you love em!)
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoon of soy sauce, tamari or Braggs
1 tablespoon sesame oil
cooking wine (optional, I like using Japanese Mirin)
toasted sesame seeds (optional)
Directions:Optional preliminary step: toast the Mac nuts by stirring them around a dry wok/pan over the stove or in the oven. When toasted to your liking, set aside. Not necessary but I love macadamia nuts slightly roasted!
Heat and lightly oil a non-stick wok or skillet. Throw in ginger and garlic and asparagus and saute, taking care to keep the ingredients in the pan moving so that the garlic doesn't scorch. Stir-fry for about 2 mins (or until halfway done), then add soy sauce, sweetener, sesame oil and cooking wine if you choose. The cooking wine isn't necessary but it definitely helps enhance the flavors of this dish! Toss over heat for another couple of minutes or until asparagus is cooked but still tender-crisp. Then toss in your macadamia nuts and stir just until everything is coated with the sauce.
Serve hot over rice or noodles, garnishing with sesame seeds if you like. Or, if you're like me, forget everyone else and just eat right out of the pan!
This dish is very versatile; you can sub green beans, broccoli or most other crunchy green veggies for the asparagus. And if you don't have macadamia nuts readily available you can use slivered almonds. Make this recipe your own! Aloha nui loa.
Serves: Depends on how hungry you are!
Preparation time: 15 minutes
