Printer Friendly

Asparagus and pasta stir-fry.

Diana K. Estey, Portland

6 ounces dried vermicelli 1 pound asparagus, tough ends trimmed 2 teaspoons salad oil 1 clove garlic, minced or pressed 1 teaspoon minced fresh ginger 1/2 cup diagonally sliced green onions 2 tablespoons soy sauce 1/8 teaspoon crushed dried red hot chilies

In a 4- to 5-quart pan, bring 3 quarts water to a boil on high heat. Add pasta; cook, uncovered, just until tender to bite, 6 to 8 minutes. Drain well.

Meanwhile, diagonally slice asparagus into 1 1/2-inch pieces. Place a wok or 10- to 12-inch frying pan over high heat. When pan is hot, add oil, garlic, ginger, asparagus, and onions. Stir-fry until asparagus is tender-crisp, about 3 minutes. Add soy sauce and chilies; stir-fry 1 minute longer. Add drained pasta to pan; stir-fry until hot. Serves 4 to 6.

Per serving: 134 cal. (13 percent from fat); 5.3 g protein; 2 g fat (0.3 g sat.); 24 g carbo.; 347 mg sodium; 0 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Estey, Diana K.
Article Type:Column
Date:Apr 1, 1993
Previous Article:Citrus-shrimp salad.
Next Article:Crusted lamb and potatoes.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters