Simple Spicy Asparagus in a Wok

Name: Simple Spicy Asparagus in a Wok
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: chinese
Ingredients: 1 1/2 pounds asparagus, medium- or pencil-size; 2 tablespoons vegetable oil; 6 small dried red peppers; Salt and pepper; 1/2 teaspoon Chinese chile paste; 1 teaspoon grated garlic; 1 teaspoon grated ginger; 1/2 teaspoon grated orange zest; 1 jalapeño or serrano chile, finely chopped; 2 teaspoons sesame oil; 1/2 cup roughly chopped cilantro; 3 green onions, slivered; 1 tablespoon toasted sesame seeds

By David Tanis

Total Time: 20 minutes
Rating: 5(275)
Comments: Read comments

Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn’t overwhelm it at all, at least if you don’t overcook the spears. Instead, the vegetable’s sweetness becomes accentuated by contrast.

Featured in: Treated Well, Asparagus Will Stand Tall

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Ingredients

Yield:4 to 6 servings

1½pounds asparagus, medium- or pencil-size
2tablespoons vegetable oil
6small dried red peppers
Salt and pepper
½teaspoon Chinese chile paste
1teaspoon grated garlic
1teaspoon grated ginger
½teaspoon grated orange zest
1jalapeño or serrano chile, finely chopped
2teaspoons sesame oil
½cup roughly chopped cilantro
3green onions, slivered
1tablespoon toasted sesame seeds

Ingredient Substitution Guide

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Preparation

Step 1
Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
Step 2
Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
Step 3
Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Ratings

5 out of 5

275 user ratings

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Comments

Michele7 years ago

When I serve asparagus on the side rather than as a course of it own, this is my go-to recipe. I don't always have all of the ingredients, but it's always good as long as there is some heat, garlic, sesame and scallions. I love it with the orange zest! Such a warm flavor!

Jeff7 years ago

Since the heat of “small dried red peppers” can vary widely what kind did you use in this recipe? Pepins, Szechuan, Thai, de arbors?

LindaL7 years ago

Very flavorful and fresh, just right amount of spice. The orange zest is key.

Kathryn2 years ago

I adapted this recipe for broccolini and it was excellent. I blanched the broccolini before sauteeing - SO GOOD. I'm glad I saw all the comments about orange zest - I would have omitted it and would have missed out!

Madge2 years ago

Add shrimp &

Lois Fox3 years ago

Great recipe although the frying chiles overwhelmed our small kitchen but the taste is amazing.

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