Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
538
Calories
39g
Protein
39g
Fat
10g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound fresh asparagus
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 tablespoons toasted pine nuts, coarsely chopped
- =
Directions
1
Snap off the woody ends of the asparagus. Cut the stalks on the diagonal into 1-1/2 inch lengths.
2
Heat the sesame oil in a medium skillet or wok. Add the asparagus and stir-fry over high heat for 1 minute. Add the soy sauce and broth, then cover and simmer on low until crisp-tender, about 6 minutes.
3
Place the asparagus on a platter. Reduce the sauce, then pour on top and cover with a sprinkling of toasted pine nuts.
Recipe sourced from
fandom