{"id":8534,"date":"2021-04-18T01:29:02","date_gmt":"2021-04-18T01:29:02","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=8534"},"modified":"2021-04-18T01:29:02","modified_gmt":"2021-04-18T01:29:02","slug":"s46c8mmze7dz82b-htt2p-spmcl-jzxnl-xsmfx-mla7e-gssjw-pha5x-zxkga-rz55h-jkw7l-lp9sk-femrk-8mjjw","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=8534","title":{"rendered":"Stir Fried Asparagus with Lup Cheong"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 bunch asparagus<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 or 3 lup cheong sliced in thin slices<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 Tbsp. shoyu<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">ajinomoto<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/4 c. water<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 tsp. cornstarch<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Slice asparagus in 1-inch length.  Combine shoyu and ajinomoto.  Heat oil in pan and saute lup cheong.  Mix in asparagus and stir fry for a few minutes until tender.  Make a well in the center and add water, seasoning and cornstarch.  Cook until gravy comes to a boil, stirring constantly.  Serve.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1618709339976-1H32A5UNTTDO9TBJ4Y4B\/35.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 bunch asparagus 2 or 3 lup cheong sliced in thin slices 1 Tbsp. shoyu ajinomoto 1\/4 c. water 1 tsp. cornstarch Slice asparagus in 1-inch length. Combine shoyu and ajinomoto. Heat oil in pan and saute lup cheong. Mix in asparagus and stir fry for a few minutes until tender. Make a well in&#8230;<\/p>\n","protected":false},"author":0,"featured_media":8535,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[57],"tags":[156],"class_list":["post-8534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetables","tag-a-book-of-favorite-recipes-kauai-4-h-1968"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8534"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8534\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/8535"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}