Asian Asparagus

1. Cut asparagus into 2" pieces.

2. Heat oil in wok or large skillet (high heat).

3. Add asparagus, stir fry for 1 minute.

4. Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.

5. Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.

6. Serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	10.1058 g
Protein	17.012 g
Carbohydrates	32.1128 g
Energy	245.2197 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0767 g
Water	733.8745 g
Aspartic acid	3.6007 g
Calcium, Ca	197.3929 mg
Lutein + zeaxanthin	4934.6845 g
Fiber, total dietary	14.8122 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	3343.2482 g
Niacin	7.3525 mg
Vitamin A, RAE	282.548 g
Arginine	0.7313 g
Riboflavin	1.0177 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Fatty acids, total saturated 20:1	0.0002 g
Glutamic acid	1.8862 g
Sodium, Na	1388.4414 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0011 g
Total lipid (fat)	10.1058 g
Manganese, Mn	1.3658 mg
Fructose	7.0583 g
Proline	0.568 g
Fatty acids, total saturated 16:0	1.0317 g
Fatty acids, total saturated 8:0	0.2992 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	1.8853 g
Choline, total	114.3464 mg
Sugars, total	13.6697 g
Serine	0.7947 g
Fatty acids, total saturated 10:0	0.337 g
Fatty acids, total saturated 18:0	0.2582 g
Vitamin B-6	0.7305 mg
Selenium, Se	17.433 g
Ash	7.9213 g
Fatty acids, total saturated 18:1 undifferentiated	1.0614 g
Pantothenic acid	1.9671 mg
Phenylalanine	0.5778 g
Copper, Cu	1.345 mg
Betaine	8.8503 mg
Thiamin	0.9957 mg
Methionine	0.231 g
Iron, Fe	14.989 mg
Carbohydrate, by difference	32.1128 g
Phosphorus, P	396.5054 mg
Folate, total	362.5225 g
Tocopherol, gamma	0.6124 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0002 g
Alanine	0.8373 g
Valine	0.853 g
Fatty acids, total saturated 18:2 undifferentiated	0.4848 g
Glycine	0.6923 g
Carotene, alpha	61.235 g
Glucose (dextrose)	4.6673 g
Fatty acids, total saturated 14:0	1.4878 g
Zinc, Zn	3.9232 mg
Isoleucine	0.5742 g
Fatty acids, total saturated 12:0	4.2619 g
Fatty acids, total polyunsaturated	0.5619 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.9753 g
Vitamin A, IU	5624.2836 IU
Folate, DFE	362.5225 g
Tryptophan	0.2031 g
Vitamin C, total ascorbic acid	41.5998 mg
Phytosterols	171.9067 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.0002 g
Fatty acids, total saturated 6:0	0.0181 g
Tyrosine	0.3977 g
Vitamin B-12	0.0738 g
Vitamin K (phylloquinone)	304.1395 g
Fatty acids, total saturated	7.6966 g
Histidine	0.368 g
Fatty acids, total monounsaturated	1.0641 g
Threonine	0.6243 g
Folate, food	362.5225 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Vitamin E (alpha-tocopherol)	8.0638 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0002 g
Magnesium, Mg	112.4253 mg
Lysine	0.785 g
Potassium, K	1496.9299 mg
Cystine	0.2337 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Garlic	2 cloves	8.94	1.9836	0.03
Asparagus	1.5	136.0779	26.3991	0.8165
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Oyster sauce	1 tablespoon	9.18	1.9656	0.045
Water	0.25 cup	0	0	0
Vegetable oil	2 teaspoons	78.1547	0	9.0667
Green Onion	2 tablespoons	3.24	0.6888	0.0564
rice wine vinegar	2 teaspoons	0	0	0
sherry	1 tablespoon	0	0	0
red pepper flake	0.25 teaspoon	0	0	0
sesame seed oil	1 teaspoon	0	0	0