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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
- 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.
- 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.
- 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.
- Transfer to a serving platter. Serve immediately.
Serves 6.
Recipe and photograph courtesy of the California Asparagus Commission.
