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Homemade in Minutes
April 10 2009 |
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Fresh spring vegetables are ready for some good eating.
Though I am most interested in eating many of these raw, asparagus and
snow peas are good cooked just until tender.
The foods are particularly high in nutritional value when eaten within
hours of harvest. If you have your own garden, you can have this
option almost daily. I am picking
arugula and spinach fresh this week. I hope to have a selection of
fresh vegetables now through fall.
I have never been successful with an asparagus bed. I remember how
proud my mother was to have those fresh, tender shoots early in the
spring. I have heard others tell of growing asparagus in their
flowerbeds, just for the attractive ferns. Many who live in rural
areas can enjoy picking asparagus from the fencerows where the birds
have deposited the seeds. I always thought that would be especially
interesting to watch new growth in pastures, birds flying and nesting
in open areas and getting to harvest a delicious food, all at the same
time.
The Asparagus-Snow Pea Stir-Fry is adapted from the
2008 "Better Homes and Gardens New Cook Book-Celebrating the
Promise." The vegetables can be
your choice. I have even found this easy to cook in the microwave in
just minutes using little or no20oil. It is quite colorful. Some red
or yellow pepper add color. Each time you serve this dish, you can
vary the vegetables for different flavors and color combinations.
Asparagus-Snow Pea Combo
1 asparagus spears
1 teaspoon cooking oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup onion, cut into thin strips
1/4 cup red pepper, cut into 1 inch pieces
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon vinegar
2 teaspoons brown sugar, packed
Prepare the asparagus by bending each spear to find where the woody
part breaks off easily. Wash spears in cold water and slice diagonally
into 2-inch pieces.
In a microwave safe bowl, combine ginger, garlic, asparagus, onion and
sweet pepper. Cook for about 1 minute. Add the peas and sesame seeds
and cook until crisp tender, 1-2 minute longer.
Mix soy sauce, vinegar, and brown sugar in a small bowl.
Add to vegetable mixture and toss to coat. Serve with a slotted spoon,
if desired. This can be served over rice. Makes 2 servings.
Recipe adapted from 2008 "Better Homes and Gardens New Cook Book -
Celebrating the Promise Limited Edition."
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