Ancient Wisdom, Modern Kitchen

Author:Yuan Wang
Language: eng
Format: epub
Publisher: Da Capo Press

DIRECTIONS

1. Heat the oil in a pan, then sauté the seafood, ginger, and the white part of the green onions for 3 minutes, or until the seafood is browned.

2. Add the asparagus, wine, and salt. Cover, bring back to a boil, then simmer over low heat for about 3 more minutes, until the asparagus and seafood are cooked through.

3. Mix the kudzu in a small bowl with a little cold water to avoid clumping, then add it to the pot and stir well. Add to the pan, stir, and cook for another minute so the thickener sets.

4. Sprinkle the dish with the green portion of the green onion, add salt to taste, then serve with lemon wedges, if desired.

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