Ingredients
-
1
-
2
-
2
-
1
-
10
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
Directions
P F Chang’s Sichuan-Style Asparagus, This is a copycat recipe of P F Chang’s Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions)., This is a copycat recipe of P F Chang’s Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).
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Steps
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1
Done
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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. |
|
2
Done
|
When Ready to Make the Dish, Add the Content of the Bowl to a Food Processor and Pulse Once or Twice. Set Aside. |
|
3
Done
|
Slice the Onion and Trim and Cut the Asparagus Spears Into Thirds. Grate the Ginger and Chop the Garlic. |
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4
Done
|
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. |
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5
Done
|
Pour in the Oil Making Sure to Rotate the Wok or Pan to Get All Sides Coated Evenly as You Pour. |
|
6
Done
|
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. |
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7
Done
|
Add the Oyster Sauce and Cornstarch, Continuing to Fry For About Another Minute So the Cornstarch Thickens the Sauce. |
|
8
Done
|
Remove from Heat and Place Into a Serving Dish. Sprinkle With Sesame Seeds and Serve. |
