Ingredients
Makes 4 servings
1/2 pound cooked lump crabmeat
1/2 tablespoon rice wine
1 tablespoon soy sauce
1 1/2 teaspoons lemon juice
1 Thai chile, finely
Directions
1 - Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
2- Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
3- Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.
Ingredients
Serves 4
2 tablespoons olive oil
1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
10 ounces shiitake mushrooms, stems discarded (caps halved if large)
1 (10 ounces) frozen corn kernels, unthawed
Coarse salt and freshly ground pepper
3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
1 tablespoon cornstarch
Directions
1- In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
2- Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
3- Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.
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