Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash asparagus, snap off the ends and cut into 1-inch pieces on a very sharp slant.
- Heat the oil in a wok or skillet. Add the asparagus and stir-fry for about three minutes. Stir in the jicama.
- Add salt, sugar and chicken broth, stir and cover. Lower heat and cook about three minutes, until the asparagus are crisp-tender but have not lost their bright green color.
- Add sesame oil and scallions, stir once and serve. If desired, transfer to a serving dish and allow to cool to room temperature, then serve as a salad.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 513 milligrams, Sugar 4 grams, TransFat 0 grams
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