I love asparagus however it is prepared:
steamed, roasted, puréed into soup, chilled in a salad, and now in this dish,
"Stir-Fried Sesame Asparagus" (page 356). The sesame in this recipe
comes from both sesame seeds, and sesame oil, but I opted to leave the oil out.
The asparagus is lightly stir-fried and seasoned with garlic, ginger, and soy
sauce, which gives this quick side dish a definite Asian persuasion. The sesame
seeds are added at the very end.
"Keeping it McDougall Friendly"
checklist:
ü
Instead of stir-frying the asparagus in
canola oil, use an equal amount of sherry, which is very complementary in this
dish.
ü Omit the sesame oil, or use just a couple
of drops if you want to intensify the sesame flavor.
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