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Crisp Asparagus in Oyster Sauce

6 cups chicken broth
2 tablespoons vegetable oil
1 pound asparagus break off tough ends
2 tablespoons schmaltz (chicken fat) rendered
2 teaspoons sesame seeds
3 1/2 tablespoons oyster sauce
1 tablespoon water
1 tablespoon sherry dry


Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in broth for about 2 minutes. Turn off heat. Let asparagus remain in the broth while you prepare the sauce. Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams. Add sesame seed oil. Turn off heat. Drain asparagus and arrange on a serving platter. Pour sauce over asparagus. Serve hot.

Source: recipeland.com