Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Vegetable Asparagus With Black Mushrooms
Famous Authors (View All Authors)
Asian - Vegetable Asparagus With Black Mushrooms Post by :alexw Category :Learning Kitchen Author :Unknown Date :November 2011 Read :427

Click below to download : Asian - Vegetable Asparagus With Black Mushrooms (Format : PDF)

Asian - Vegetable Asparagus With Black Mushrooms

1 pound fresh or canned asparagus*
1 ounce dried Chinese Black mushrooms
2 Tablespoons oil
2 cloves garlic, minced
3 to 4 Tablespoons oyster sauce
2 to 4 red chile peppers, seeded and sliced, optional


Rinse asparagus; peel and trim stem. soak Chinese black mushrooms in warm water for 15 minutes; drain and discard stems. Leave whole or slice into 1-inch strips.

In a skillet, heat oil; add garlic and cook until light brown. Stir in asparagus, oyster sauce and red chile peppers; stir-fry for 3 minutes. Serve hot. Makes 3 or 4 servings.
If you like this book please share to your friends :
NEXT BOOKS

Asian - Vegetable Bok Choy By Hilltop Asian - Vegetable Bok Choy By Hilltop

Asian - Vegetable Bok Choy By Hilltop
1 head of bok choy or cabbage, shredded 1 lb. bacon 1 container sour cream Salt & pepper to taste Saute bacon in large skillet, remove bacon & drain most of grease. Crumble bacon and set aside.
PREVIOUS BOOKS

Asian - Vegetable Asparagus Stir Fry Asian - Vegetable Asparagus Stir Fry

Asian - Vegetable Asparagus Stir Fry
1 lb. fresh asparagus 1 tsp. cornstarch 1 tbsp. water 1 tbsp. soy sauce 1 tbsp. vegetable oil 4 green onions, sliced 2 cups mushrooms, sliced 2 tomatoes, cut into chunks 2 cups rice, cooked Snap off base and slice asparagus into 2 inch lengths. Blend the cornstarch and water together. Add soy sauce and set aside. Stir fry asparagus and green onions in the oil for about 4 minutes. Add mushrooms and cook 1 minute. Stir, then push vegetables to the side and add the cornstarch mixture. Simmer 1 minute, then add tomatoes and vegetables. Heat through. Serve with cooked
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT