Ingredients
ELAINE RADIS
1 1/2 lb asparagus
2 tbsp olive oil
2 tsp sesame oil
1 tbsp fresh ginger root, fine chop
1/2 cup roasted cashews
1 coarsely chopped
1 tbsp soy sauce
Directions
1. Cut off the tough lower stems of the asparagus and discard. Cut
each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together
in a wok over high heat. Add the ginger and stir-fry for one minute.
3. Add the asparagus and stir-fry until tender but still crisp...4 to
5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.
SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela
Lukins;
Servings: 6 servings
Chinese: Asparagus W/ Cashews Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Nut; Vegetable
The History of Recipes
Written recipes as an idea can be observed back into history, certainly as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, generally, these early recipes were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are a couple of recipe books which appeared in the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is served today, but instead recipes for the types of food eaten by the upper classes of those days. Over the succeeding few hundred years, the wealthy families of the West competed to serve the most exotic meals, and consequentially chefs and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes of the day. When we get to the twentieth century, recipe publications are highly popular mostly as a result of better eduction, leisure time and having more disposable income. The TV revolution brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chinese_ Asparagus W_ Cashews recipe.
