Spring Dishes-Oriental Spring Soup and Asparagus n Beef Stirfry

Spring is in the air. Asparagus is fresh and abundant this season so take advantage and cook with it. Make sure to pick the green and crisp ones.

Our soup recipe is something light and easy to prepare. Have fun in the kitchen.

Oriental Spring Soup

Makes 6 servings.

5 cups chicken stock

1/2 cup julienned carrots

1/2 cup peas, fresh or frozen

1/2 cup fresh spinach leaves, washed, stems discarded, shredded

1/4 cup finely sliced green onion

2 T. minced fresh parsley

salt and freshly ground white pepper to taste.

Bring chicken stck to simmer in uncovered wok.

Add carrots and peas, cook for five minutes. Add spinach, green onions and parsley. Simmer for another two minutes. Add salt and pepper to taste.

Serve immediately.

Asparagus and Beef Stir Fry

Makes 2 servings.

1 T. cornstarch

1/2 tsp. sugar

1 T. cold water

1 T. hot bean sauce

1 clove garlic, peeled and crushed

3 T. peanut oil

1/2 pound flank steak, thinly sliced across the grain and cut in 1 1/2 inch long strips

1 pound asparagus, cut in 1/2 inch diagonal slices, blanched two minutes and then drained

1 1/2 tsp. salt

Mix cornstarch, sugar and cold water. Set aside.

Mix bean sauce and garlic, set aside.

Heat 2 T. oil in uncovered wok and add beef, stirfrying one minute. Remove beef with strainer.

Add remaining tablespoon of oil to wok and add bean mixture. Stirfry for ten seconds. Add asparagus and salt, stirfry for another minute.

Return meat to wok and add cornstarch mixture. Stirfry until slightly thickened.

Serve immediately.

>>>>>>>>>>>>Cook's Notes:

If the hot bean sauce is unavaliable, one can subsitute soy sauce, sesame oil and some chili pepper to spice up the beef stirfry.

Do not overcook beef so as not to toughen it.

Go To Page: 1

Articles in this Topic    Discussions in this Topic