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Vintage Recipe Cards: Chinese Fried Asparagus

written by 17 August 2010 3 Comments

Ah yes, stir-frying or “chow” cooking, as it is referred to in this handy recipe card, was all the rage in the 70′s. So exotic, so foreign, and such a damn fine reason to use that universal tasty seasoning, MSG. This particular card came with a bold faced “helpful hint” at the bottom, for those who were new to this exotic cooking style.

1 pound fresh asparagus
Salt and Pepper
2 tablespoons oil
1 clove garlic, crushed
¼ cup soy sauce
½ teaspoon sugar
1 teaspoon cornstarch


Wash asparagus and break off pulpy bottom sections of stalks. Slice asparagus diagonally in 1 ½ inch slices. Season with salt and pepper. Heat pan over a high flame; add oil and garlic. Add asparagus and stir for 30 seconds. Mix soy sauce, sugar and cornstarch; add to asparagus and stir in well. Cover pan and cook for 1 to 2 minutes, until asparagus are crisp but tender. Uncover; adjust seasoning to taste and serve.

Serves 4
Preparation time: 12 min.
Approximate calories per serving: 55

HELPFUL HINT: The stir-fry or “chow” method of cooking, employing high heat and a very short cooking time, preserves much of the original color, flavor, texture and food nutrients of vegetables. Spinach, string beans, Chinese cabbage, celery and peas are delightful when prepared with this recipe. Vegetables such as broccoli, Italian green beans, bean sprouts, cauliflower, corn, cabbage, and Brussels sprouts are bes flavored by substituting a smashed piece of fresh ginger for the garlic and ½ teaspoon MSG for the soy sauce indicated here.

©1973 Curtin Publications, Inc., New York, NY

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  • avatar
    jodikasten said:

    Is “chow” politically correct?

    I guess with a photo this scary it doesn’t matter.

  • avatar
    beepbird said:

    It looks like a pan full of grasshoppers and crickets. A “lively” meal.

  • avatar
    jimamily said:

    Looking for recipes? You’ve come to the right place. The Year of the Cookie has many free recipes – all created, tested, reviewed.

    The Year of the Cookie

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