Asparagus And Watercress Stir Fried Recipes

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

STIR-FRIED ASPARAGUS WITH WATER CHESTNUTS

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

FLANK STEAK WITH STIR FRIED WATERCRESS

Steps:

• Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Put the pan on the oven rack, and preheat until hot, about 5 minutes.
• Stir together 2 tablespoons oil, 1 teaspoon each salt and pepper in a small bowl. Rub the mixture on both sides of the steak. Put the steak on the preheated pan and broil (without flipping) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes.
• While the steak cooks and rests preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the remaining 2 tablespoons oil to the wok, and just as it starts to smoke, add the garlic and ginger. Cook, stirring constantly, for a few seconds until they start to brown, and then immediately add the water. Add the watercress and cook, tossing just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black).
• Thinly slice the steak against the grain and serve with the watercress and rice if using.

WATERCRESS, ASPARAGUS AND PECORINO SALAD

Steps:

• Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
• Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths. Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green. Rinse under cold water, drain them well and set aside.
• Pick the leaves off the stems of the watercress and then discard the stems.
• Arrange the watercress leaves on each of four plates. Scatter the steamed asparagus over the watercress. Drain the raisins and scatter them on, then drizzle with the olive oil. Top each serving with shavings of cheese, season to taste with salt and pepper and serve.

SIAMESE WATERCRESS WITH YELLOW BEANS AND GARLIC

Steps:

• Crush the garlic and chillies and transfer to a bowl.
• Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
• In a wok, heat the oil until smoking, then add the watercress mixture and stir-fry for about 1-2 minutes, or until the watercress has wilted.
• Serve immediately.

STIR FRIED ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

CABBAGE AND ASPARAGUS STIR-FRY

Steps:

• Place cabbage in a bowl. Whisk red wine vinegar and oil together in a separate bowl; pour over the cabbage. Marinate, mixing 4 to 5 times, about 15 minutes.
• Heat a 10-inch skillet over medium heat. Add cabbage. Cook and stir until cabbage begins to wilt and gently brown, about 10 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
• Combine water chestnuts, mushrooms, and garlic in the deglazed skillet. Cook and stir until flavors combine, about 5 minutes. Add asparagus and ham. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 10 minutes more.

SUPER GREEN STIR-FRY

Steps:

• Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.

STIR FRIED ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

WATERCRESS & CHICKEN STIR-FRY

Steps:

• To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

STIR-FRIED ASPARAGUS

Steps:

• In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
• Stir in the broth, lemon juice, soy sauce and pepper.
• Cover and cook for 2-3 minutes or until asparagus is tender.
• Sprinkle with almonds.