Sweet & Spicy Szechuan Asparagus puts a new twist on the Chinese classic. Photo courtesy California Asparagus Commission.
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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
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
- 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.
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Recipe courtesy California Asparagus Commission. All other materials © copyright 2005-
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