Celebrate the brief season of fresh asparagus with this spring-green stir-fried vegetable dish.
| 1 lb. asparagus
1 stalk celery
2 Tbs. salad oil
1 medium onion, thinly sliced, separated into rings
1 clove garlic, minced
1 Tbs. water
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1 cup bean sprouts
| 1. Rinse asparagus well; snap off tough ends. Cut stems into thin diagnal slices, leaving tips whole (you should have about 2 cups). Cut celery into thin diagonal slices.
2. Heat oil in large heavy frying pan or wok over medium-high heat. Add asparagus, celery, and onion. Cook, stirring and lifting constantly, until vegetables are tender-crisp, about 5 minutes. Mix in garlic.
3. Mix water, sugar, salt, and ginger. Stir into vegetables until liquid is nearly gone. Mix in bean sprouts and stir to mix with other vegetables. Heat through, about 15 seconds. Remove from heat and serve at once.
|Have all the vegetables washed and cut as directed before you begin, for the cooking proceeds swiftly.|