Curried Asparagus and Joi Choi

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Serves 4

• 8 ounces joi choi cut into 1 inch pieces

• 1 pound of asparagus with ends cut off

• 2 medium carrots, julienned

• 2 tablespoons flour

• 4 tablespoons butter

• 2-4 tablespoons curry powder

• ½ cup chicken broth (or vegetable broth)

Heat a skillet to medium and melt 2 tablespoons of butter. Add joi choi, asparagus and carrots. In a separate pan, melt the rest of butter then stir in flour and whisk. Add curry powder and chicken broth to the vegetables in the skillet. Cook for a couple of minutes. Add the butter and flour mixture stirring frequently. Cook until sauce is thickened and vegetables are fork-tender.



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