Asparagus Braise
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
thinly sliced on the diagonal |
|
| ½ | cup |
bamboo shoots
sliced |
|
| ½ | cup |
water chestnuts
sliced |
*
|
| 1 | cup |
celery
sliced diagonally |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| ½ | cup |
cashew nuts
optional |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
thinly sliced on the diagonal |
|
| 118 | ml |
bamboo shoots
sliced |
|
| 118 | ml |
water chestnuts
sliced |
*
|
| 237 | ml |
celery
sliced diagonally |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 118 | ml |
cashew nuts
optional |
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
Directions
Clean and prepare vegetables.
Heat oil in wok to smoking point. Stir fry asparagus in wok for about 2 minutes. Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3 to 4 times to stir it.
At the end of 5 minutes, add all the other ingredients except cashews raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift cover at least once or twice to stir vegetables, so all will be cooked through.
Place food in platter, if desired sprinkle cashews over all.
