Wednesday, June 10, 2009
Stir Fried Asparagus, p 259
Asparagus is one of my favorite vegetables. We eat them fairly often, usually cooked in the oven for 10-15 minutes til crisp. I have a feeling that this recipe will make it into our regular menu. Almost as easy as putting it on a cookie sheet, but adds tons of flavor. I opted to add some ginger since we had it and it only enhanced the flavor.
Subscribe to:
Post Comments (Atom)
The asparagus in the picture looks pretty good. I followed Bittman's instruction- stir fry at high heat for 5 to 10 minutes. I stir-fried at high heat for 6 minutes and my asparagus looked and tasted semi-burned. It seems to me that Bittman is confused with the word stir-fry. To him, it means pan-grill with some stirring. After researching from the works of Nina Simonds(Spoonful of Ginger), Nancie Mcdermott(Quick and Easy Chinese), American Test Kitchen on PBS, and Patsy Jamieson (EatingWell), it seems that stir fry is a combination of pan grill and steaming/boiling with emphasis on the later. The standard procedure for stir fry hard vegetables emerges as pan grill with stirring for 1 minute or so, and then add liquid and steam cover or uncover for 2-4 minutes depending on the vegetables. The procedure for leafy vegetables, which gives out a lot of liquid is different. The vegetables should not looked like grilled veg., but bright green. I have similar problem with most stir fries of vegetables in this book, including those in the chicken section such as stir fry chicken with cabbage (p. 643) and stir fry chicken with broccoli (p. 674). Paul.
ReplyDelete