2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
2 teaspoons cornstarch
1/2 cup water
2 tablespoons soy sauce
1 tablespoon medium-dry Sherry or Scotch
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon Asian sesame oil
1 tablespoon vegetable oil
2 tablespoons minced peeled fresh ginger root
1 1/2 tablespoons minced garlic
2 tablespoons sesame seeds, toasted lightly
Accompaniment: Cooked rice, if desired
Directions
In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
