Stir-Fried Asparagus and Basil in Spicy Tangerine Sauce
NOTE: Three
pounds of asparagus should yield about two pounds when the ends are
removed. Blanch trimmed spears for about four
minutes.
1 recipe Spicy Tangerine Sauce
1–2 tablespoons peanut or vegetable oil
3 pounds medium asparagus, ends snapped off, halved crosswise, and blanched until crisp-tender
1/2 cup tightly packed fresh basil leaves, chopped
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
Salt
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking asparagus in 1
tablespoon oil, turning spears often with tongs, until heated
through, about 2 minutes. Add basil and cook 15 seconds. Season
with salt to taste just before serving.