Black Goma Asparagus

Serves 4

Black Goma Asparagus Goma (sesame seeds) come in creamy white, yellow, reddish, or black varieties. I use all types of these tiny, flat seeds, but my favorite by far are the nutty-flavored black goma. You can find them in packages in the Asian sections of your supermarket.

1 pound asparagus
3 slices peeled fresh ginger
1/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
2 tablespoons vegetable oil
1/2 teaspoon salt

Garnish:
1 teaspoon black goma
(black sesame seeds)

Wash the asparagus; snap off and discard the tough ends. Cut the stalks diagonally in 1-1/2 inch sections. If the asparagus is young and tender; blanch the stalks (but not tips) by immersing quickly in boiling water and rinsing immediately under cold running water. Mature asparagus should be parboiled in salted water for 1 to 2 minutes, removed as soon as it begins to turn bright green, rinsed immediately in cold water, and drained. Do not blanch or parboil the tips.

Mince or crush the ginger. Combine chicken stock, soy sauce, and sugar. Heat the oil in a wok over medium-high heat; when it's almost smoking, add the salt and ginger and stir a few times. Add the asparagus and stir-fry until heated through. You may have to adjust the heat to prevent scorching.

Add the broth mixture and heat quickly. Simmer covered over medium heat for 2 to 3 minutes. Sprinkle with black goma and serve immediately.

Sam Choy's Island Flavors:
Cook Your Way to Paradise with More Than
200 Delicious Recipes From Hawai'i's Master Chef
By Sam Choy
Published by Hyperion
Hardback, $27.95
2-color throughout
16 pages of color photos
Publication date: April 1999
ISBN: 0-77868-6474-5
Recipe Reprinted by permission.