Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4 as an Entrèe with Rice or 6 as a Side Dish

　　2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices

　　2 teaspoons cornstarch

　　1/2 cup water

　　2 tablespoons soy sauce

　　1 tablespoon medium-dry Sherry or Scotch

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　1 teaspoon Asian sesame oil

　　1 tablespoon vegetable oil

　　2 tablespoons minced peeled fresh ginger root

　　1 1/2 tablespoons minced garlic

　　2 tablespoons sesame seeds, toasted lightly

　　Accompaniment: Cooked rice, if desired

　　

Step 1

In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

　　

Step 2

In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.

　　

Step 3

Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.