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.
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