Stir-Fried Asparagus with Red Peppers and Almonds

Name: Stir-Fried Asparagus with Red Peppers and Almonds
Yield: Serves 4 as a side dish
Ingredients: 2 tablespoons, soy sauce, preferably light; 2 tablespoons, rice vinegar; 1 tablespoon, sherry; 1/4 teaspoon, red pepper flakes; 2 tablespoons, peanut oil or canola oil; 1 teaspoon, peanut oil or canola oil; 1 , medium red bell pepper, cored, seeded, and cut into 1-inch square pieces; 1 pound, asparagus, tough ends snapped off and spears cut on the bias into 2-inch pieces; 1 1/2 inch piece, fresh ginger, minced (about 2 tablespoons); 3 medium cloves, garlic, minced (about 1 tablespoon); 2 - 3 , scallions, white and green parts, sliced thin (about 1/4 cup); 1/4 cup, almonds, toasted and chopped

0 comments

Appears in Cook's Illustrated January/February 1999

Resist the twin temptations to toss in every vegetable in the refrigerator and to stir constantly while cooking.

SERVES4 as a side dish

TIME30 minutes

Stir-Fried Asparagus with Red Peppers and Almonds

WHY THIS RECIPE WORKS

To arrive at a great vegetable stir-fry recipe that could be served with several Chinese-style dishes or as a side to grilled or roasted meats, we limited ourselves to two or three vegetables. Using a hot pan allowed the vegetables to char ...

This is a members' feature.