Ingredients
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1/4 cup water
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2 tablespoons butter
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1 medium onion, cut in 1/4 inch slices (1/2 cup)
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1 large red pepper, cut into 2 by 1/2 inch pieces (1 cup)
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1 teaspoon fresh garlic, finely chopped
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1 tablespoon rice vinegar or 1 tablespoon cider vinegar
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2 teaspoons soy sauce
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1/2 teaspoon sugar
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1 teaspoon fresh gingerroot, finely chopped
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1 lb fresh asparagus spear, cut into 2 inch pieces (24 spears)
Instructions
- Place water and asparagus in 2-quart casserole.
- Cover; microwave on HIGH until asparagus is bright green (3 minutes).
- Drain; set aside.
- Add butter into a skillet and saute onion over medium high heat.
- Add asparagus; continue cooking, stirring constantly, until crisply tender (1 to 2 minutes).
- Stir in red pepper, garlic and gingerroot.
- Continue cooking, stirring constantly, until red pepper is crisply tender (1 to 2 minutes).
- Remove skillet from heat.
- Stir together all sauce ingredients in small bowl.
- Add to vegetables; toss to coat.