Nutrients per serving: 120 calories, 30 g protein, 7 g carbohydrates, 3 g of fiber, 10 g fat, 0 mg cholesterol, 6 mg sodium
- 1 1/2 lb pencil-thin asparagus
- 2 tblsp vegetable oil
- 1 tsp grated or minced garlic
- 1 Serrano or jalapeño, finely chopped
- 2 tsp toasted sesame oil
- 3 scallions, slivered
- 1 (or 2) red Fresno chillies, thinly sliced into rings
- 1 tsp toasted sesame seeds
- Handful cilantro sprigs
Snapped off ends of asparagus and discard. Cut spears into 2 inch pieces.
Set wok on medium-high heat and add vegetable oil. When oil is hot, add asparagus and toss well to coat.
Season well with salt and pepper and stir-fry for 1 minute or so, then add garlic, ginger and serrano chili.
Continue stir-frying for another minute, until asparagus is cooked but still firm and bright green.
Transfer cooked asparagus to platter. Next, drizzle with sesame oil.
Sprinkle with scallions, red Fresno chili rings and sesame seeds. Garnish with cilantro sprigs and serve.
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