Ingredients

  • 30 ml (2 tablespoons) of olive oil
  • 500 gr (1 pound) of half cooked asparagus diagonaly sliced (let tips whole)
  • 1 minced celery branch
  • 1 minced red sweet pepper
  • 250 ml (1 cup) of warm chicken broth
  • 1 crushed and chopped garlic clove
  • 45 ml (3 tablespoons) of soy sauce
  • 15 ml (1 tablespoon) of cornstarch
  • 15 ml (1 tablespoon) of cold water
  • Salt and pepper
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Preparation

  • At medium heat, pour oil in a wok or a pan. When oils gets very hot, add asparagus and celery. Salt and pepper. Cook for 2 to 3 minutes. Add minced red pepper and chicken broth. Mix well altogether.
  • Add garlic and soy sauce and cook over high heat for 3 to 4 minutes.
  • Mix 15 ml (1 tablespoon) of cornstarch with 15 ml (1 tablespoon) of cold water. Add this mix to cooking liquids.
  • Mix well, seasons to taste and serves.

Chef's notes

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