Sweet & Spicy Szechuan AsparagusSweet & Spicy Szechuan Asparagus puts a new twist on the Chinese classic. Photo courtesy California Asparagus Commission.





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April 2010

Product Reviews / Main Nibbles / Vegetables

Asparagus Recipes

Page 12: Sweet & Spicy Szechuan Asparagus

Even if you’ve never cooked anything Chinese, you’ll be able to make this easy asparagus recipe—in a sauté pan. This is Page 12 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.


On The Menu



Dinner Entrees:

Asparagus Sides:


Sweet & Spicy Szechuan Asparagus

Recipe yields 8 servings.


  • 2 pounds 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 tablespoon  fresh ginger, minced
  • 1 tablespoon sesame seeds, toasted



  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.
  5. Add soy sauce mixture. Bring to a boil. Cook until the sauce coats the asparagus.
  6. Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately.

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Recipe courtesy California Asparagus Commission. All other materials

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