Stir-fried green asparagus
Overview
The scientific name of asparagus is Asparagus, also known as Asparagus. It is a perennial herbaceous plant of the genus Asparagus in the Liliaceae family. It is native to the Eastern Mediterranean coast, Asia Minor and the Caucasus of the former Soviet Union, the flooded areas of the Volga River and the Zeisi River. There are also wild varieties in Siberia and along the Heilongjiang River in my country. Nowadays, Europe, the United States, Japan, Southeast Asian countries and Taiwan are planting a large amount of it. After my country introduced it in 1976, more than 10 provinces (autonomous regions and municipalities) across the country have introduced, domesticated and cultivated asparagus.
Tags
Ingredients
Steps
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Remove asparagus roots and wash.
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Set aside the bevel cutting blade.
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Bring water to a boil in a wok, add a few drops of peanut oil, and blanch the asparagus slices.
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In another pot, put the base oil in the wok, sauté the green onions, ginger, and peppercorns, add the asparagus slices, stir-fry over high heat for one minute, add salt and wolfberry.
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Thicken the gravy with water starch, pour in sesame oil, take it out of the pan and put it on a plate.
