This recipe marries sweet and sour flavors and makes a perfect side dish to broiled chicken or fish. Select firm, straight stalks with closely closed tips, whether you like pencil-thin or thick stalks. Choose stalks of uniform size for even cooking.
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1 teaspoon sesame oil
1 shallot, sliced into thin rings
1 lb asparagus, tough ends removed, sliced diagonally into 1-inch pieces
½ lb shitake mushrooms, stems discarded, thinly sliced
⅛ teaspoon crushed red pepper flakes
3 tablespoons chopped fresh cilantro
2 teaspoons hoisin sauce
2 tablespoons finely minced pickled ginger
2 tablespoons sesame seeds, toaster
- Heat the oil in a nonstick skillet or wok.
- Add the shallot and stir-fry over medium-high heat for 1 minute.
- Add the asparagus and mushrooms and continue to cook, tossing the vegetables constantly, until crisp-tender, about 3 minutes.
- Lower the heat to medium. Add the red pepper flakes, cilantro and hoisin sauce. Stir to mix well.
- Place in a serving bowl. Top with ginger and sesame seeds. Serve immediately.
Calories: 60 (29 percent calories from fat)
Total Fat: 2 g
Saturated Fat: 0 g
Protein: 3 g
Carbohydrates: 8 g
Dietary fiber 3 g
Cholesterol: 0 mg
Sodium: 150 mg
Potassium: 395 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)