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Sweet and Spicy Szechuan Asparagus

Ingredients

  • 2 pounds fresh asparagus, ends discarded
  • 1/4 cup soy sauce, low sodium
  • 2 tablespoons rice wine vinegar, unseasoned
  • 1/4 cup sugar
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon fresh ground white pepper
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic, minced
  • 1 tablespoons fresh ginger, minced
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. Cut asparagus into 3 inch pieces on the diagonal. In a small bowl whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
  2. Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water.
  3. Add oil, garlic and ginger to the pan with asparagus. Sauté until lightly browned. Add soy sauce mixture. Bring to a boil. Cook until the sauce coats the asparagus. Sprinkle in toasted sesame seeds.
  4. Transfer to a serving platter. Serve immediately.

Serves 6.

Recipe and photograph courtesy of the California Asparagus Commission.

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