Crisp Asparagus in Oyster Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pound |
asparagus
break off tough ends |
|
| 2 | tablespoons |
schmaltz (chicken fat)
rendered |
|
| 2 | teaspoons |
sesame seeds
|
|
| Sauce | |||
| 3 ½ | tablespoons |
oyster sauce
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
sherry
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
asparagus
break off tough ends |
|
| 3E+1 | ml |
schmaltz (chicken fat)
rendered |
|
| 1E+1 | ml |
sesame seeds
|
|
| Sauce | |||
| 53 | ml |
oyster sauce
|
|
| 15 | ml |
water
|
|
| 15 | ml |
sherry
dry |
|
Directions
Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in broth for about 2 minutes.
Turn off heat. Let asparagus remain in the broth while you prepare the sauce.
Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams.
Add sesame seed oil.
Turn off heat.
Drain asparagus and arrange on a serving platter. Pour sauce over asparagus.
Serve hot.
