Asparagus, Pea, & Leek Stir-Fry

This asparagus, Pea, & Leek Stir Fry is fresh and crisp, and the recipe is wonderful to make during asparagus season. 

This asparagus, pea, and leek stir-fry has two kinds of peas... sugar snap peas and petite peas... and it's so green!! 

This asparagus stir-fry is seasoned with hoisin and soy sauce, along with rice vinegar, sesame oil, and ginger. The combination of these flavors is really wonderful with these vegetables. 

June, 2018: This is an update of one of my earliest blog posts. Every month I am remaking and updating an old post, taking new photos, and adding the recipe to a printable recipe card. I received about four pounds of asparagus from Michigan Asparagus, and decided to use some of it to make this delicious stir-fry again, and update the photos. 

I also made the the following delicious asparagus recipes:

• Shaved asparagus pizza with brie
• Roasted asparagus with bacon and Parmesan
• Asparagus and goat cheese tart

This asparagus stir-fry is excellent. It was really fun to make again, especially since my wok skills have improved immensely since I became friends with Grace Young and began cooking my way through her cookbooks with her guidance in the Facebook group, Wok Wednesdays. 

Stir-fries usually have a lot of ingredients, and my Asian condiment pantry is now extensive, but the delicious dishes are well worth the extra effort... and once you build up your pantry and fridge, you'll have everything you need. 

The photos above are new, and the ones below are from the original post. I can see that I've now learned how to remove the strings from sugar snaps! 

From the old post:

I wouldn't blame you if you thought that all I eat is bread and chocolate and wash them down with gin.

On occasion, I may actually post about vegetables. For example, carrots.  And zucchini. 

This is one of those occasions. My husband, who religiously eats his vegetables but is not a big fan, said "this is about as good as vegetables get." I'll take this as a compliment.

I found this recipe in Williams-Sonoma Asian Food Made Fast. Based on this recipe, I'm pretty excited about trying other recipes in this book. Oh, and I bought a wok! Any excuse for new kitchen gadgets.

For the leeks, after you slice them, be sure to wash them thoroughly and spin them dry in a salad spinner.

stir-fry, asparagus, leeks, sugar snap peas, peas

vegetables

Chinese

Yield: 4 servings

Asparagus, Pea, & Leek Stir-Fry

ingredients

• 1/2 pound of asparagus, trimmed and sliced into 1  1/2 inch pieces
• 1/2 pound sugar snap peas, strings removed
• 5 ounces of frozen petite peas
• 1/4 cup water
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon cornstarch
• 2 tablespoons vegetable or peanut oil
• 1 leek, white part only, thinly sliced
• 1 tablespoon minced ginger

instructions

1. Bring a large pot of water to a boil and boil the asparagus and sugar snap peas tow minutes, adding the frozen peas for the last 10 seconds. Drain into a strainer. 
2. Combine the 1/4 cup of water, hoisin sauce, soy sauce, vinegar, sesame oil, and the cornstarch. stir to combine, making sure the cornstarch dissolves. 
3. Heat a wok on high heat and add one tablespoon of the oil. When the oil is heated, add the leek adn ginger and stir for about two minutes. 
4. Add the rest of the oil and stir in the rest of the vegetables and stir for about two minutes. 
5. Add the sauce and stir for about one minute, until the sauce thickens. 
6. Serve as part of a multi-course meal. 

https://www.karenskitchenstories.com/2013/02/asparagus-pea-leek-stir-fry.html