Preparation Time: 25 minutes
1½ lbs. fresh asparagus spears, trimmed
2 tablespoons olive oil
1/4 cup thinly sliced sweet red pepper
1 teaspoon fresh gingerroot, minced
1 clove garlic, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons chicken broth
2 tablespoons soy sauce
1/2 tablespoon sugar
1/2 teaspoon salt
1 cup Almond Accents® Roasted Garlic Caesar sliced almonds
3 cups hot cooked rice
In a skillet or wok, stir-fry asparagus in oil until crisp tender, about 8-10 minutes. Remove from wok and keep warm. In same skillet, stir-fry red pepper, ginger, garlic and red pepper flakes for 2 minutes or until red pepper is crisp tender. Stir in broth, soy sauce, sugar and salt; heat through. Add asparagus and toss until well coated. Place on serving dish and sprinkle with Almond Accents. Serve immediately with hot cooked rice.
Makes 6 servings
- Recipe courtesy of Almond Accents