- 3/4 pound fresh asparagus
- 2 sweet onions
- 1 tablespoon oil or ghee
- 1 clove garlic, minced
- 1/4 cup vegetarian oyster sauce
- 1/4 cup chopped pecans, toasted
- Cooked rice or noodles
Snap tough ends off asparagus, and cut diagonally into 2-inch pieces.Cut onions into 1/4-inch-thick slices and separate into rings.
Heat oil in a large skillet or wok at medium-high heat for about 2 minutes. Add asparagus, onions and garlic, and stir-fry for 4 to 5 minutes or until tender.
Remove from heat; pour in oyster sauce and toss. Sprinkle with toasted pecans and serve over rice or noodles.
Stir-frying is a perfectly delicious and versatile way to use the season’s freshest locally grown vegetables.
When stir-frying, since the heat is intense, it’s best to use oil with a naturally high smoke point, such as coconut oil, ghee or high-oleic canola, sunflower or safflower oil. Be sure your wok is very hot before the fat is added or the fat and food will stick.
Because stir-frying is such a quick cooking method, it’s best to have all your ingredients cut, dry and ready to go before stir-frying. Ingredients should be cut in equally sized pieces to insure a more uniform cooking time.