1/2 lb asparagus, thinly sliced on the dia, gonal
1/2 cup bamboo shoots, sliced
1/2 cup water chestnuts, sliced
1 cup celery, sliced diagonally or
1 large celery stalk, sliced diagonally
1 cup fresh mushrooms, sliced or
3/4 cup canned mushrooms
1/2 cup cashews (opt)
3 tbsp oil
1 salt
Directions
1. Clean and prepare vegetables.
2. Heat oil in wok to smoking point. Stir fry asparagus in wok for
about 2 minutes. Reduce heat to low medium, cover wok and cook
asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At
the end of 5 minutes, add all the other ingredients except cashews
raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift
cover at least once or twice to stir vegetables, so all will be
cooked through. Place food in platter, if desired sprinkle cashews
over all.
NOTE: A very lovely party dish, especially in spring, when asparagus
is available.
Servings: 4 servings
Asparagus Braise Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to follow the history of `recipes` back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just very basic hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the cooks of Roman times made use of many different herbs and spices, including many that are still in use today such as basil, fennel and dill. Later, there are a couple of interesting recipe books published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that we all know today, but rather recipes for the types of meals eaten by the rich and powerful. Later on in the 1400s, the Crusaders brought back many foods and spices from the holy land, including spices such as basil and coriander. These new spices and herbs caused a surge in recipe books, the majority of which still exist in private collections. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Asparagus Braise recipe.
