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How To make Orange Asparagus Stir Fry
1 lb Mostaccioli or Ziti
-OR other medium pasta -shape, uncooked 2 ts Vegetable oil -- divided
12 oz Frozen small shrimp, thawed
3 md Carrots
- thinly sliced on diagonal 1 bn Scallions
sliced
1 lb Asparagus :
cut diagonally
- into 2-inch lengths 1 c Fresh orange juice
Salt and pepper to taste
Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp. When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and
transfer to a serving bowl. Serve immediately. Each serving provides: 349 Calories; 27.2 g Protein; 51.1 g Carbohydrates; 4.4 g Fat; 166 mg Cholesterol;
217 mg Sodium. Calories from Fat: 9%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Orange Asparagus Stir Fry's Videos
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
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Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
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Sautéed green asparagus with orange-garlic sauce | Vegan
I am sharing this nice little side dish with you- I hope you'll enjoy it as much as I did.... And please forgive the burnt garlic!... It's hard to film and cook at the same time and I am too poor for a do-over ;)
Ingredients:
a bunch of green asparagus
1 orange
1 tbsp of orange zest
1 tbsp olive oil
1 tsp sherry vinegar
1 tbsp vegan butter
salt and sugar to taste
1 pinch of died chili flakes
Create an Orange Asparagus and Chicken Stir Fry March 23, 2021
Create Better Health SNAP ED Program. Lesson #2 Create a Stir Fry/menu planning and grocery shopping list/goal setting for exercise.
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Orange Chicken and Asparagus Stir-fry
4 teaspoons cornstarch
3/4 cup orange juice
3 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 garlic clove, minced
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
2 teaspoons minced fresh gingerroot
1/2 cup julienned carrots
1/2 cup sliced, water chestnut
1 tablespoon canola oil
1 cup diced cooked chicken
1/2 cup sliced almonds
Hot cooked rice
Directions
In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, and honey until blended; set aside.
In a large skillet or wok, stir-fry the asparagus, pepper ,carrots, chicken. ginger and garlic in oil for 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened and heated through. Sprinkle with almonds. Serve with rice.
This material was funded by USDA's Supplemental Nutrition Assistance Program -- SNAP. This institution is an equal opportunity provider. Utah State University is an affirmative action/equal opportunity institution and is committed to a learning and working environment free from discrimination. For USU’s non-discrimination notice, see equity.usu.edu/non-discrimination.
How to Cook Asparagus
Find asparagus recipes at riverford.co.uk/recipes
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