Ingredients
-
1
-
8
-
2
-
2 1/2
-
1/2
-
3
-
1
-
2 - 3
-
24
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Rinse Off Asparagus, Snap Off Tough Ends, and Cut Diagonally Into 1 1/2 Inch Lengths. |
|
2
Done
|
Peel the Water Chestnuts, Rinse Under Cool Water and Slice Thinly. |
|
3
Done
|
Halve the Jalapeos. Remove the Seeds and Veins and Very Finely Chop. You Should Have About 2 Tablespoons.place in a Mound on a Platter. |
|
4
Done
|
Peel the Ginger and Very Finely Chop to Equal About 3 Tablespoons. Place on the Platter With the Jalapeos. |
|
5
Done
|
Rinse the Cilantro and Coarsely Chop the Leaves. |
|
6
Done
|
Trim the Scallions and Chop the Entire Length, Including the Green Part. Place on the Platter. |
|
7
Done
|
These Ingredients May Be Prepared in Advance, Covered With Plastic Wrap and Refrigerated Until Needed. |
|
8
Done
|
Halve the Onion. Peel and Very Thinly Slice. |
|
9
Done
|
When Ready to Serve, Heat a Large Wok or Frying Pan Over a High Flame. |
|
10
Done
|
as It Is Heating, Assemble All the Ingredients Within Reach. |
