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Chinese Asparagus in Ginger-Scented Brow




Source of Recipe


From Chrispy: Has been altered for OP


List of Ingredients




1 pound medium or thick asparagus
1/2 cup chicken or vegetable stock or canned broth
1 tablespoon plus 1 teaspoon soy sauce (use Substation)
1/2 teaspoon Splenda
1 tablespoon rice wine or dry sherry
1-1/2 teaspoons Arrowroot
1 tablespoon water
1 tablespoon vegetable oil
1 teaspoon minced peeled fresh ginger
1 green onion, minced (2 tablespoons)

Recipe



Instructions
Peel asparagus and trim ends. Cut stalks diagonally into 2-inch pieces. In a bowl mix stock, soy sauce, sugar, and wine. In a small cup, mix Arrowroot and water. Spray skillet with Pam** Place over high heat. Add ginger and green onion, and stir-fry for 15 seconds. Add asparagus and stir-fry a few seconds more. Add broth mixture and bring to a boil. Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender. Push asparagus to side of pan. Stir Arrowroot mixture, stir it into simmering liquid, and cook 1 to 2 minutes or until thickened. Toss with asparagus. Serve immediately.