Asian Asparagus

Asian Asparagus

  • Prep Time: 10 mins
  • Total Time: 15 mins
  • Servings: 6

    • About This Recipe

    “The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli”

    Ingredients

  • 1 1/2 lbsfresh asparagus, washed,hard stems snapped off,if necessary peel the bottom part of the stem
  • 2teaspoonsvegetable oil
  • 1/4 cupwater
  • 1pinchsugar
  • 2clovesgarlic, minced
  • 1teaspoonsesame seed oil
  • 1tablespoonreduced sodium soy sauce
  • 1tablespoonoyster sauce
  • 1tablespoondry sherry
  • 2teaspoonsrice wine vinegar
  • 1/4 teaspooncrushed red pepper flakes
  • 2tablespoonsgreen onions, chopped( white & green part)

    • Directions

  • Cut asparagus into 2″ pieces.
  • Heat oil in wok or large skillet (high heat).
  • Add asparagus, stir fry for 1 minute.
  • Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
  • Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
  • Serve immediately.

    • Reviews

  • “Wonderful! I didn’t think I would find another asparagus recipe that could rival my favorite but this may be it. I did up the red pepper flakes a bit but I couldn’t help myself! The asparagus tastes great with a bit of spice to it. And this recipe is so easy and tasty to make, it is sure to be a regular at my house! Thanks Bergy!”

  • “Wonderful!!! I absolutely loved it, as did my mother. I didn’t have any rice wine vinegar so used reg. vinegar & subbed rice wine for the sherry & it was still fab!! I also added some mushrooms.. just to use them up. I’ll be making this again & again!!!”

  • “Great recipe!Quick, easy and very tasty.I’ve made it twice, once using water as the recipe calls for and once using chicken broth instead and it tasted great both ways.I’ve been looking for a new asparagus recipe and this one will go in my cookbook.”

  • “Excellent, I followed this recipe, but I usually don’t measure things out.I felt that it had just enough kick, and everyone in my house really enjoyed it.Very easy and fast to make too!”

  • “This was soooooo good! I’ll put it this way, my six year old cries when he finds out I’m making aparagus with dinner and he said he liked it and gave it a thumbs up! He said it tastes like Chinese food! LOL! I made a few slight changes – I used chicken broth instead of water, added some fresh gingerroot, and used apple juice instead of dry sherry. I added a pinch of cornstarch mixed in a little water at the end to thicken the sauce because it was a bit thin. I sprinkled the finished dish with toasted sesame seeds. It was great over jasmine rice and we had grilled steak and salmon. Best asparagus ever! Thanks so much!”

  • “I liked this recipe quite a bit.DH did not care for it, so my rating is a reflection of the combination of our opinions.I thought the asparagus was very easy to prepare and had nice flavor.I served it with a sesame chicken. I made no modifications.Thank you for posting.”

  • “I just made this recipe with brocolli instead of asparagus as part of our Asian cuisine night. I thought it was good, but not as flavorful as I was hoping for. Maybe different results with asparagus?”

  • “i modified this recipe a bit; i left out the oyster sauce and sherry, and it was still great! super easy to make and very flavorful. i also think that green beans would be a great substitute. thanks!”

  • “WOW! I only had a little over a 1/2 pound so I added mushrooms. This is truly scrumtrulescent!”

  • “delicious recipe!! I mixed asparagus with brocolli, so good!!!”

  • “What a wonderful way to serve my fresh asparagus.Thank you for a delightful recipe.Any recipe that has this combination of ingredients is a winner with me.”

  • “I made this with broccoli instead of asparagus, as it says you can do in the recipe description. This tasted GREAT, but I found the sauce to be too watery.Maybe the broccoli releases more water than asparagus, so next time, I not use the 1/4 c. water, but just a small splash.Otherwise, this is a wonderful recipe. I will make this again! Thanks!!”

  • “Yummy asparagus recipe. Imade as written. Wonderful flavor. Thanks for a great recipe.”

  • “yummy! a pleasant alternative to standard steamed asparagus with butter, salt and pepper.”

  • “Excellent veggie stir-fry, Bergy. I did increase the red pepper flakes to 1 teaspoon but that was the only change I made. It was fast and easy to make and had a lovely Asian flavor. I can’t wait to give this a go with broccoli. Will be used many more times for sure. Thanks Bergy! Happy Holidays.”

  • “This is a delicious method of doing asparagus…keeping it crisp is the best way, in my opinion!Mine were pencil thin and so I kept the cooking time a bit shorter than stated.Also, I used rice wine in place of the sherry as that’s what I had on hand.Very good recipe.Thanks Bergy for the keeper!”

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