ASPARAGUS WITH WATER CHESTNUTS
Number Of Ingredients 10
Steps:
- Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Cut mushrooms into 1/4-inch slices. Cut shallots into fourths. Mix cornstarch and water.Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add asparagus, mushrooms, shallots and water chestnuts stir-fry 1 minute. Add broth, oyster sauce and salt heat to boiling. Stir in cornstarch mixture cook and stir until thickened.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Sasi Tharu
[email protected]I've been making this dish for years and it's always a crowd-pleaser. The asparagus and water chestnuts are a perfect combination and the sauce is always spot-on. I highly recommend this recipe!
Stef chill
[email protected]This dish was a disappointment. The asparagus was overcooked and the water chestnuts were bland. The sauce was also too salty. I would not recommend this recipe.
Samuel Zulu
[email protected]This is my go-to recipe for asparagus. It's so easy to make and always turns out great. I love the way the water chestnuts add a bit of sweetness to the dish. I also like to add a bit of sesame oil for an extra layer of flavor.
Sunil Rajbhar
[email protected]I made this dish last night and it was a hit! The asparagus was perfectly tender and the water chestnuts added a nice crunch. The sauce was flavorful and not too heavy. I will definitely be making this again.
Abinash Yadav
[email protected]This classic dish is a favorite in my family. The asparagus and water chestnuts provide a delightful combination of textures, while the soy sauce and ginger add a delicious umami flavor. I like to add a bit of garlic and red pepper flakes for an extr