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Omelet[_7_]

In article
>,
wrote:

> On Mar 30, 7:33*am, blake murphy > wrote:
> > On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
> >
> > > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > > into 2 inch pieces on the diagonal.
> >
> > have you tried using asparagus in stir-fries without blanching first? *i'm
> > just curious.
> >
> Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
> fermented/preserved black beans. Slice chicken or beef thinly and
> marinate briefly in soy sauce and rice wine. Slice asparagus. Get
> the wok hot (and keep it hot throughout), add a little oil and the
> asparagus. Stir fry a minute and add a little bit of chicken broth or
> water. Cook till it evaporates, about two minutes. Then add the
> black beans and garlic and stir until fragrant, about 30 seconds.
> Push it aside, add the meat in a single layer and let it sear. When
> one side is seared well, stir it all up and continue cooking until
> done. Finish with a couple of drops of sesame oil.
>
> Black bean sauce and sesame oil go really well with asparagus. -aem

Hm. I have some sesame oil on hand. I'll have to try that too.
I _have_ used sesame seeds on Asparagus and it went well...

Now that (thanks to Airrosti) I'm able to drive long distance again, I
just stocked up on 10 lbs of sesame seeds! I gave some away to my
sister and my best friend, and the rest are being stored in the freezer.

I love those things and just re-fill a small shaker jar in my spice
cabinet. ;-d

I'd been unable to drive long distance without severe pain since the end
of last April when I took a very bad fall down a step in the dark. It's
all fixed now. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.