P F Chang's Sichuan-style Asparagus

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon diced green chilis (ortega brand recommended)
• 2 teaspoons soy sauce
• 2 teaspoons chili-garlic sauce
• 1 teaspoon rice vinegar
• 10 asparagus spears
• 1 small yellow onion, thinly sliced
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, finely chopped
• 1 tablespoon peanut oil
• 1/3 cup vegetarian oyster sauce
• 1/4 teaspoon cornstarch

Recipe

• 1 the day prior to making this dish, drain and rinse 1 tbsp diced green chilies. add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. refrigerate overnight.
• 2 when ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. set aside.
• 3 slice the onion and trim and cut the asparagus spears into thirds. grate the ginger and chop the garlic.
• 4 heat a dry wok or heavy frying pan on medium-high heat. it will be hot enough when water evaporates almost immediately after hitting the pan.
• 5 pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• 6 toss in the ginger and garlic and stir-fry for one minute. add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
• 7 add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
• 8 remove from heat and place into a serving dish. sprinkle with sesame seeds and serve.