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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.
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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.

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