Best Chinese Stir Fried Asparagus With Baby Corn Recipes

LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)

Steps:

• If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
• If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
• Wash and dice bell pepper.
• Heat wok over highest heat until smoking.
• Add oil and swirl in pan to coat pan and heat oil.
• Throw in bell pepper and stir fry briefly.
• Add corn and edamame. Stir to coat with oil.
• Add salt and pepper and stir.
• Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
• Stir-fry until vegetables are heated through.
• Serve as part of a Chinese meal with rice, soup, and other dishes.

STIR-FRY ASPARAGUS WITH SHRIMP

Steps:

• Cut 1-inch off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
• Heat up a wok and add the cooking oil until it's hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
• Add the asparagusinto the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
• Dish out and serve immediately with steamed white rice.

CHINESE STIR FRIED ASPARAGUS WITH BABY CORN

Steps:

• Wash asparagus and snap off tough ends. Peel lower end of stems if necessary. Slice each in half, on the diagonal.
• Heat peanut oil in a hot wok. Add garlic and salt. Stir fry 10 seconds only. Immediately add asparagus and corn and stir fry for one minute.
• Add wine, oyster sauce, vinegar, sugar and sesame oil. Stir fry 1 minute.
• Pour in chicken stock and stir fry 1 minute. Add spring onions and stir fry for 30 seconds or until asparagus and corn are just tender. Do not over-cook.
• Serve immediately.

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CHINESE BABY CORN AND PEPPERS

Steps:

• In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
• Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
• In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
• Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.

ASPARAGUS STIR-FRY

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.

STIR-FRIED SCALLOPS AND ASPARAGUS

Steps:

• Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

SIMPLE STIR-FRIED ASPARAGUS

Steps:

• Clean asparagus and snap off tough ends, leave whole.
• Heat skillet and olive oil (use skillet with lid).
• Add asparagus and cook on medium-low heat (so that asparagus doesn't burn) Turning asparagus occasionally.
• Add garlic and salt to taste, Cook asparagus to tender crisp.
• serve.

STIR-FRIED ASPARAGUS

Steps:

• In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
• Stir in the broth, lemon juice, soy sauce and pepper.
• Cover and cook for 2-3 minutes or until asparagus is tender.
• Sprinkle with almonds.

STIR-FRIED ASPARAGUS

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.

CHINESE STIR FRIED SHRIMP WITH ASPARAGUS

Steps:

• Peel, devein and butterfly the shrimp, leaving tails intact.
• Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
• Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
• Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
• Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
• Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
• Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
• Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.