6 c Chicken broth, clear or -2 chicken bullion cubes -disolved in 6 c water 2 T Oil 1 lb Asparagus; break off tough -ends 2 T Rendered chicken/duck fat 2 t Seasame seed oil
SAUCE MIXTURE (MIX IN BOWL:
3 1/2 T Oyster-flavored sauce 1 T Water 1 T Pale dry sherry 1. 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. 2. 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. 3. Drain asparagus and arrange on a serving platter. Pour sauce over asparagus. Serve hot. NOTE: Asparagus may be cut into 1 1/2"to 2" lengths.
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Easy Stir Fry Beef and Asparagus Recipe
Hi guys, today’s video, I will show you how I make stir fry beef and asparagus. If you like this video please like and subscribe. Thank you.
How to cook: Sautéed Asparagus in Garlic Oysters Sauce
Easy way how to cook delicious Sautéed Asparagus in a pan.
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Delicious Asparagus Mushroom Stir Fry (Quick and Easy)
Asparagus and mushrooms are a taste combination that is hard to beat. This stir fry can be a side or a main dish, and it is a quick and easy, one-skillet meal! Colorful, fast, and oh so easy!
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HOW TO COOK STIR FRY PORK ASPARAGUS WITH OYSTER SAUCE
Once again, Retired Chief Cook Fai Lee, will teach you , how to make this simple yet deliciously tasty dishes. Just like made to order or take home order from authentic Chinese restaurant. just the fragrant alone, will cause mouth to water! LOL....
Sauteed Asparagus - How to cook in three easy steps
Sauteed asparagus with garlic is an elegant dish served in high-end Chinese restaurants. In this article, I want to share with you the quick and easy method of how to saute asparagus with garlic in less than thirty minutes.
The stir fry sauce (A) 3 tsp light soy sauce 1/4 tsp dark soy sauce 1 tsp sugar 1 tsp salt 1/4 tsp ground white pepper 1 tsp sesame oil 1 tbsp rice wine (optional) 1 tbsp of water
Cornstarch slurry: (B) 1/2 tsp cornstarch 1 tbsp water
Instructions: - Cut off roughly 3cm from the bottom of each spear of asparagus. - Peel off the stringy exterior of the bottom half until they got into the tender interior. - Blanch the asparagus in boiling water for thirty seconds or until the interior turns to semi-transparent. - Place it immediately in ice water. - Coarsely chopped a few cloves of garlic, and sauteed until it turns aromatic. - Add the blanched asparagus, sauteed over high heat for a minute. - Combine all the ingredients in (A) to make the stir fry sauce. Add to the asparagus. - Cover the pan for one minute. - Add a sufficient amount of the cornstarch slurry to thicken the sauce. Serve.