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Asparagus Bundles

Makes: 4 servings

Ingredients:

1 cup chicken stock
8 fresh or frozen asparagus tips
1/4 cup carrots\grated
1/2 small red bell peppers, julienned
1 sheet bean curd
1 sheet nori (seaweed)
1 Tbsp. flourdissolved in 2-teaspoon water to make a paste
1 Tbsp. vegetable oil
1 Tbsp. finely diced green bell pepper
1 Tbsp. finely diced red bell peppers\raw
1/2 cup chicken stock
1 Tbsp. oyster sauce
1/2 tsp. soy sauce
1 tsp. sugar
1 tsp. cornstarch, dissolved in 2 teaspoons water

Cooking:

1. Bring stock to a boil in a saucepan. Add asparagus tips; for 1 minute. Remove and drain; set aside. Add carrot and julienned red bell pepper to stock; blanch 30 seconds. Remove and drain; set aside. Combine sauce ingredients in another saucepan; set aside.

2. Cut bean curd sheet into eight 5-inch squares. Cut nori into eight 4-incy by 1-inch strips. Arrange a few strips of bell pepper and 2 teaspoons of the carrot onto the long end of bean curd sheet. Fold edges over and roll, forming a tight roll. Seal edges with flour paste. Repeat with remaining bean curd sheets and julienned bell peppers and carrots.

3. Heat oil in a nonstick skillet over medium heat. Add bean curd sheet rolls; pan-fry 2 minutes on each side or until golden brown. Remove and set aside. Place one-piece asparagus tip on top of each pan-fried bean curd roll, wrap with a strip of seaweed. Seal ends with water. Arrange asparagus bundles on a serving plate.

4. Combine the diced bell peppers, chicken stock, oyster sauce, soy sauce, and sugar together in a saucepan. Bring to a boil. Add cornstarch solution; cook, stirring, until sauce thickens. Serve sauce alongside asparagus bundles.

Adapted from Martin Yan’s Entertaining at Home (Wan Li Book Co., Ltd.)
Copyright Yan Can Cook Group 2005