Description

Szechuan Stir-fried Asparagus with garlic, ginger, dried chilies, stir-fried until tender yet still crisp and vibrant. Serve this with rice and crispy tofu or chicken.

Ingredients

Units Scale

Szechuan Stir Fry Sauce:

1/2 Szechuan Peppercorns (or sub black peppercorns)
1/8 cup soy sauce (or Gluten-Free Liquid Aminos)
1 1/2 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
1 1/2 teaspoons sesame oil
1 teaspoon rice wine vinegar (or black vinegar)
1 teaspoon Chinese cooking wine (shaoxing) or mirin (both optional)
1 teaspoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
1/2 teaspoon Chinese Five Spice

Asparagus Stir Fry

1–2 tablespoons peanut oil
1 bunch asparagus (12–16 ounces), tough ends removed, cut in one-inch pieces (about 4 cups)
2 tablespoons garlic, chopped
1 tablespoon ginger, chopped
10–15 dried red chilies, whole.

Garnish: (Optional) 2 scallions, chopped and 1/3 cup roasted crushed peanuts

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Instructions

Whisk Szechuan sauce ingredients together in a bowl, and set by the stove.
Prep the asparagus, garlic, ginger and have them all ready before you heat the wok.
Heat the wok over medium-high heat and add oil. Turn your hood fan on. Add asparagus, and stir constantly, until just slightly tender and vibrant green.
Make a space in the center of the wok, add the garlic and ginger and stir fry, 2-3 minutes.
Add dried chilies and stir fry everything for one minute.
Lower heat to medium, carefully pour in the Szechuan sauce, stirring to incorporate. Cook for 1-2 minutes and let it reduce a bit, turn off heat.
Garnish with peanuts and scallions.

Notes

The chilies are not meant to be eaten, but rather just flavor the dish. Peanut oil adds the best flavor here but coconut or avocado oil will also work.

Serve with Rice and your choice of protein.

Nutrition

Serving Size:
Calories: 182
Sugar: 10.1 g
Sodium: 215 mg
Fat: 11.3 g
Saturated Fat: 1.7 g
Carbohydrates: 17.2 g
Fiber: 4.2 g
Protein: 7.1 g
Cholesterol: 0 mg