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Simple Spicy Asparagus in a Wok

5.0(280)

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.

by David Tanis

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ChineseEasy, Quick, Side Dish

Servings

(4–6)

Total time

20 min

Calories / serving

111 kcal

Ingredients (13)

serves

1 1/2 pounds asparagus, medium- or pencil-sizeasparagus
2 tablespoons vegetable oilvegetable-oil
6 small dried red peppersbell-pepper
Salt and peppersalt-and-pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlicgarlic
1 teaspoon grated gingerginger
1/2 teaspoon grated orange zestorange
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oilsesame-oil
1/2 cup roughly chopped cilantrocilantro
3 green onions, sliveredscallion
1 tablespoon toasted sesame seedssesame-seed

Instructions (3 steps)

01Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
02Set 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.)

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