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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch asparagus spears 1/4 ounce chili paste |
||
| Calories 78 | ||
| Calories from Fat 12 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2646mg | 110% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 15.0g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.5g | ||
| Protein 1.8g | 3% | |
Ingredients
- 1 bunch fresh asparagus spear, each spear cut into thirds
- 3 ounces oyster sauce
- 1 white onion, thinly sliced
- 1/4 ounce gingerroot, freshly grated
- 3 garlic cloves, minced
- 1/4 ounce chili paste
- 1/4 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon olive oil
- 1/4 ounce szechuan pickled vegetables
Directions
1
In a wok or large skillet, flash fry asparage and onion in olive oil for about 2 minutes.2
Add garlic, ginger, chili paste, pickled veggies and saute for 1 minute.3
Add oyster sauce and corn starch and saute for 1 minute.4
Add sesame oil and saute for 30 seconds to one minute.
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- Course > Side Dishes
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