In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well. In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil. Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss. Serves 4 as an Entree with Rice or 6 as a Side Dish. Gourmet April 1995 Per serving: 409 Calories (kcal); 24g Total Fat; (47% calories from fat); 17g Protein; 42g Carbohydrate; 0mg Cholesterol; 3141mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1053g)|
|Recipe Makes: 1|
|Calories from Fat: 295 (49%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 0mg||0 %|
|Sodium 531.1mg||18 %|
|Potassium 2123.9mg||56 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 41.4g|
|Protein 28.2g||40 %|
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Calories per serving: 601
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