Best 4 Sichuan Asparagus Recipes

SICHUAN ASPARAGUS

Steps:

• Bring a pot of water to a boil over high heat and cook asparagus for 1 minute. Drain and run under cold water to stop the cooking process.
• Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, ginger paste, and garlic together for the sauce.
• Heat a skillet over medium-high heat. Cook sauce until thickened, about 3 minutes. Remove from heat and stir in asparagus.

CL SICHUAN SHRIMP STIR-FRY WITH BROCCOLI OR ASPARAGUS

Steps:

• Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
• Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
• Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
• Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

P F CHANG'S SICHUAN-STYLE ASPARAGUS

Steps:

• 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.
• When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
• Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
• 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.
• Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• 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.
• Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
• Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

STIR-FRIED ASPARAGUS WITH SICHUAN SAUCE

Steps:

• Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Mix sugar, chili paste and sesame oil.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add asparagus and 1 teaspoon garlic stir-fry 1 minute. Add broth cover and cook 2 minutes. Remove asparagus from wok drain. Wash and thoroughly dry wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add 1 teaspoon garlic and the chili paste mixture stir-fry 1 minute. Add asparagus stir-fry 1 minute. Stir in sesame seed (see Appetizers & Cold Dishes: Toasted Sesame Seeds).4 servings**Asparagus is rare and expensive in China, and so it is served on special occasions. Add chicken broth or water if necessary to avoid scorching the asparagus, but continue to stir-fry until the liquid has evaporated. If you want a milder dish, you can substitute ground bean sauce for the chili paste, but it won't be authentic Sichuan.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.