Best Stir Fried Sesame Asparagus Recipes

STIR-FRIED SESAME ASPARAGUS

Steps:

• Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

STIR-FRIED SESAME ASPARAGUS

Steps:

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

STIR-FRIED ASPARAGUS, SCALLOPS AND 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.

STIR- FRIED SESAME ASPARAGUS

Steps:

• Combine soy sauce and sugar in small bowl and stir until sugar dissolves.
• Heat oil in heavy large skillet.
• When oil is hot, add garlic and stir 15 seconds.
• Add asparagus and stir-fry until crisp-tender, about 4 minutes (mine took longer).
• Add soy mixture and toss about 1 minute longer, until asparagus is coated.
• Season with salt and pepper.
• Transfer to serving bowl and sprinkle with sesame seeds.

STIR-FRIED ASPARAGUS AND SESAME SEEDS (WEIGHT WATCHERS)

Steps:

• In a small bowl, blend the chicken broth and soy sauce with the corn starch.
• In a large non-stick skillet over medium-high heat, warm the oil until hot but not smoking.
• Add the scallions, ginger, and garlic, and stir-fry until fragrant or about 30 seconds.
• Add the asparagus and stir-fry until the asparagus turns bright green, about 1 minute.
• Add the broth mixture and bring to a boil. Cook, stirring, until the sauce has thickened.
• Cover and steam over medium-high heat until the asparagus is crisp-tender, 2 to 3 minutes.
• Meanwhile, in a small skillet, stir the sesame seeds over medium heat until toasted (I put mine in the microwave for a minute instead). This will take 2 to 4 minutes on the stove.
• Add the sesame oil to the asparagus and stir-fry for 30 seconds.
• Sprinkle the asparagus with the sesame seeds and serve.

STIR-FRIED ASPARAGUS AND SHIITAKE WITH GINGER AND SESAME

Steps:

• Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

STIR-FRIED SESAME ASPARAGUS

Steps:

• 1. Bring a pot of lightly salted water to a boil. Lightly cook asparagus in the boiling water for 2-3 minutes. Drain, and immediately plunge asparagus into a bowl of ice water, until asparagus is cool, drain, and pat dry.
• 2. Toast sesame seeds, in a dry skillet, over medium heat, until lightly browned, 3-5 minutes; transfer to a dish, and set aside to cool.
• 3. Heat peanut oil, in a skillet over medium-high heat. Add the ginger and asparagus to the skillet. Season with salt, and cook, until ginger is fragrant, about 5 minutes. Remove from heat; toss with sesame oil and sesame seeds to serve. Makes 6 servings.