Asparagus With Mustard Seeds And Ginger
serves 2-4
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1 pound asparagus, cut into 2-inch pieces
2 teaspoons canola oil
2 teaspoons mustard seeds
2 tablespoons minced ginger
1 tablespoon water
1 tablespoon rice wine vinegar
prep: 10 minutes
total: 25 minutes
large skillet
tongs
1. Heat the oil in a large skillet over medium-high heat. When it’s hot and shimmering, add the mustard seeds. When they begin to pop (after about 1 minute), add the asparagus and a light sprinkling of salt and pepper. Cook, stirring once or twice, until the asparagus starts to turn bright green, 3-5 minutes.
2. Toss in the ginger and cook 2 minutes. Add the water and rice wine vinegar and cook, stirring once or twice, until the asparagus is tender but still bright green, 2-4 more minutes.
2. Toss in the ginger and cook 2 minutes. Add the water and rice wine vinegar and cook, stirring once or twice, until the asparagus is tender but still bright green, 2-4 more minutes.
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