Peking Style Asparagus


– 2 tablespoons vegetable oil
– 1 pound asparagus, cut into 1-inch pieces
– 2 cloves garlic, crushed
– 1-inch piece fresh ginger, peeled, grated
– ¼ cup chicken stock
– ¼ cup water
– 2 tablespoons soy sauce
– 1 tablespoon sherry
– 1 tablespoon cornstarch


1. Heat oil in a large skillet over high. Add asparagus and cook until lightly browned, 2 to 3 minutes, stirring constantly. Add garlic and ginger and cook 30 seconds, stirring.

2. Whisk stock, water, soy sauce, sherry, and cornstarch in a small bowl. Add to skillet and cook until thickened and smooth, 2 to 3 minutes, stirring. Serve immediately.

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