Asparagus Nut Stir-Fry Recipe
This pretty side dish is an excellent way to serve one of the first springtime vegetables from our garden. I never have leftovers since everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning.
—Margaret Souders
Elizabethtown, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
contains gluten
red meat free
shellfish free
dairy free
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/2 teaspoon sugar
- 1/4 teaspoon ground ginger
- 2 tablespoons canola oil
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons chicken broth
- 1-1/2 pounds fresh asparagus spears trimmed
- 1/4 cup thinly sliced sweet red pepper
- 1/4 cup coarsely chopped walnuts
- Carbohydrate 0.920736878262086 g
- Cholesterol 19.1666666504641 mg
- Fat 11.6212971467153 g
- Fiber 0.42946471061788 g
- Protein 6.2946524715914 g
- Saturated Fat 1.62692333139879 g
- Serving Size 1 1 serving (39g)
- Sodium 239.588505575305 mg
- Sugar 0.491272167644206 g
- Trans Fat 0.679378646159185 g
- Calories 131 calories
Directions In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat. Yield: 6 servings. Originally published as Asparagus Nut Stir-Fry in Taste of Home February/March 2001, p39
