Asparagus stir-fry from 101 Cookbooks by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for hoisin sauce.

  • infotrop on December 13, 2024

    Star dish. Didn't add the spinach, and it was so good, will omit it next time I make it. The chopped cashews and little bit of brown sugar added a nice crunch

  • Rutabaga on June 13, 2017

    Using what I had, I omitted the tofu, spinach, ginger, and red pepper flakes, and substituted cilantro for the mint and black soy sauce for the hoisin. Those are a lot of changes, I realize, but I think the result was true to the heart of the recipe. My husband loved the lime, but I found it a bit overpowering (probably because my omission of the tofu and spinach turned this into a smaller side dish), so would add the juice from only half the lime next time, then taste before adding more. After all, people can always add more at the table. All in all, it was a great, very quick stir fry, and I love the combination of asparagus and cashews.

  • Laura on April 15, 2014

    Really liked this a lot. There is a lot of prep involved, but once you start cooking, it's done in a flash. I omitted the tofu because I served this as a side to a chicken dish, otherwise followed the directions fairly closely, using kale as the green; could not find fresh basil, but I did have mint. Also, I didn't add cashews as the ones I had bought to add to the dish were eaten by a certain member of the household before I could cook this dish. Would be happy to make this again -- and since I have the other half of the asparagus bunch leftover, I probably will very soon!

  • jzanger on February 26, 2013

    Wow, this is really delicious. Strange as it may be, I didn't have any kale on hand in February, but I did have the basil. I added some shiitake mushrooms for interest but did not have mint. Also added a splash of fish sauce at the end. More prep time than most of Heidi's "lunch" recipes, but it comes together quickly in the pan and is well worth the time!

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