Best Asparagus And Watercress Stir Fried Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STIR FRIED ASPARAGUS WITH MUSHROOMS



Stir Fried Asparagus With Mushrooms image

Wonderful dish with chicken. Do not over cook the asparagus they should be heated through but still crisp

Provided by Bergy

Categories     Lunch/Snacks

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons shallots, chopped
1 lb fresh asparagus, bottoms snapped, sliced diagonally into 1-inch pieces
2 cups sliced fresh mushrooms
salt & pepper
4 tablespoons coriander, fresh, chopped

Steps:

  • Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
  • Add asparagus and sauté, stirring for 1 minute.
  • Add salt, pepper and shallots; sauté 1/2 minute.
  • Sprinkle with the coriander and serve.

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 tablespoon vegetable or olive oil
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 to 2 tablespoons water

Steps:

  • In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Steps:

  • In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPICY STIR-FRY CHICKEN AND ASPARAGUS



Spicy Stir-Fry Chicken And Asparagus image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

STIR-FRIED ASPARAGUS, SCALLOPS AND SESAME SEEDS



Stir-Fried Asparagus, Scallops and Sesame Seeds image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound asparagus, stalks trimmed and cut diagonally into 1-inch slices
2 tablespoons peanut or safflower oil
1 clove garlic, minced
3 scallions, finely chopped
1 teaspoon fresh ginger, minced
1 pound scallops
1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds

Steps:

  • Steam the asparagus for one to two minutes until al dente. Remove from heat and set aside.
  • Heat the oil in a wok or large frying pan. Stir-fry the garlic, scallions and ginger for one minute. Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.
  • Add the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 2 grams, TransFat 0 grams

STIR-FRIED WATERCRESS WITH BEAN SAUCE



Stir-Fried Watercress with Bean Sauce image

Stir-fried vegetables are almost as common in Southeast Asia as they are in China, and even the spices are similar. But the addition of dried shrimp and the use of nam pla are dead giveaways that this dish is from Indochina. It's usually made on the fiery side, so feel free to increase the chiles if you like. Information on fish sauces like nam pla is on page 500\. Other vegetables you can prepare this way: Green beans, parboiled broccoli or cauliflower, or a mixture of onions and peppers. All will take a little longer than fast-cooking watercress.

Yield makes 4 servings

Number Of Ingredients 12

1 tablespoon dried shrimp (page 185), optional
2 small dried red chiles, or to taste
2 garlic cloves, peeled
2 shallots, roughly chopped
2 bunches of watercress, trimmed and roughly chopped
2 tablespoons corn, grapeseed, or other neutral oil, as needed
2 tablespoons yellow bean sauce (available at Chinese and Southeast Asian markets)
1 tablespoon sugar
2 tablespoons nam pla, or to taste
1/2 teaspoon black pepper, or to taste
Salt if necessary
About 1/2 cup chopped fresh basil leaves, preferably Thai

Steps:

  • If you're using them, soak the dried shrimp in hot water to cover until softened, just a few minutes. Combine them in a small food processor with the chiles, garlic, and shallots and process to a paste. Toss with the watercress.
  • Put the oil in a skillet or wok over high heat; a minute later, add the watercress and paste. Cook, stirring almost constantly, for about a minute, or until the watercress wilts. Stir in 2 tablespoons water, then the bean sauce, sugar, nam pla, and pepper; cook for 10 seconds, then turn off the heat.
  • Taste and add salt or other seasoning as necessary. Stir in the basil and serve.

ASPARAGUS WITH WATERCRESS SAUCE



Asparagus With Watercress Sauce image

Make and share this Asparagus With Watercress Sauce recipe from Food.com.

Provided by Latchy

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 bunches asparagus, ends trimmed
1/2 bunch watercress, sprigs picked and washed and dried
2 tablespoons light sour cream
2 tablespoons good quality whole-egg mayonnaise
salt & freshly ground black pepper

Steps:

  • Place the asparagus in a steamer basket over a saucepan of simmering water.
  • Cover and steam for 2-3 minutes until tender crisp and bright green.
  • Or microwave if you prefer.
  • Reserve 4 of the sprigs of watercress and place the remaining sprigs in the bowl of a food processor with the sour cream and mayonnaise.
  • Process until almost smooth.
  • Season with salt and pepper and taste.
  • Divide asparagus spears among serving plates, top with a watercress sprig and serve with the sauce.

Nutrition Facts : Calories 91.6, Fat 3.8, SaturatedFat 1, Cholesterol 4.4, Sodium 92.2, Carbohydrate 12.2, Fiber 4.8, Sugar 3.6, Protein 6.2

ASPARAGUS AND WATERCRESS, STIR-FRIED



Asparagus and Watercress, Stir-Fried image

Provided by Florence Fabricant

Categories     easy, quick, weekday, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 5

2 pounds medium-thick asparagus
1 bunch watercress
1/2 tablespoon vegetable oil
1/2 teaspoon sugar
Salt

Steps:

  • Snap off the ends of the asparagus where they break naturally, then cut them into slices one-half inch thick sharply at an angle.
  • Rinse and drain the watercress and trim off any heavy stems. Separate the watercress into branches.
  • Shortly before serving time, heat the oil in a wok or large skillet. Add the asparagus and stir-fry them two to three minutes until they begin to lose their rawness and turn bright green. Sprinkle them with sugar.
  • Add the watercress and stir-fry until the watercress wilts. Season with salt. Transfer to a serving dish and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

Related Topics