Sweet and Spicy Szechuan Asparagus

Yield: 6 servings

Ingredients

• 2 pounds fresh asparagus, ends discarded
• 1/4 cup soy sauce, low sodium
• 2 tablespoons rice wine vinegar, unseasoned
• 1/4 cup granulated 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.
2. In a small bowl whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
3. 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.
4. 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.
5. Transfer to a serving platter. Serve immediately.

Attribution

Recipe and photograph courtesy of the California Asparagus Commission.