VEGGIES_Szechuan Asparagus

A mildly spicy dish to accompany any Asian entree -- we love it with pot-stickers. The slightly sweet/fresh ginger flavor also works well with chicken and the mild spicy glow stands up well with beef.

Category: Side Dish

Cuisine: Asian

Ready in 40 minutes
by twkartist

Ingredients

1 1/2 lbs Asparagus chopped at about 2 inches long (~3 cups total)

1 teaspoon Kosher salt

2 teaspoons dark soy sauce

1 tablespoon rice wine vinegar

1 tablespoon Hoisin sauce

1 teaspoon chili paste

1 teaspoon brown sugar

2 tablespoon Sesame seed oil, roasted if possible

1 tablespoon peanut oil

2 tablespoon garlic chopped

2 tablespoon ginger chopped

1 teaspoon Aleppo pepper ground

1/2 Serrano chile seeded and minced

2 Green onions minced (~ 1/3 cup)


Directions

. -- BOIL -- >> Boil Asparagus in water with the Kosher salt; cook until just still crunchy (~ 7 minutes) -- MIX -- >> In a large bowl, combine the soy sauce, rice wine vinegar, hoisin sauce, chile paste and brown sugar; whisk until blended -- SAUTE -- >> Heat the sesame and peanut oil in a large saute pan >> Reduce heat to medium/low and saute garlic and ginger until slightly brown >> Add serrano and aleppo peppers and mix >> Add liquid mixture and mix >> Add Asparagus and green onions and saute until mixed well (~ 2 minutes) -- SERVE -- >> Transfer mixture to bowl; add sesame seeds and toss >> Let rest for about 2 minutes and then serve.

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