Saturday, September 28, 2013

Sauteed Sweet and Spicy Szechuan Asparagus

From the kitchen of One Perfect Bite...The alliteration should have been my first clue. It was just too cute for words. I sat, nonetheless, and carefully read every word of the recipe before committing to make it. My last thought before moving on to the kitchen? The sauce would be too strong for the asparagus. As it turned out I was right. Every once and a while, I fall prey to a professional recipe that I sense is wrong but for some reason refuse to put down. It's misguided hero worship on my part. I still can't believe that pros put recipes out there that haven't been kitchen or field tested. This recipe failed my field test, but I decided to post it anyway. While it may be wrong for asparagus it would work nicely with fresh green beans or garlic whistles. Information about garlic whistles can be found here. The recipe makes enough sauce that the beans or whistles could be served with rice noodles and make a lovely light supper or lunch. Do be aware that once this sauce hits a green vegetable it will lose its lovely color. Here's the recipe for those of you who have not been put off.

Sauteed Sweet and Spicy Szechuan Asparagus...from the kitchen of One Perfect Bite


2 pounds asparagus, ends discarded

1/4 cup soy sauce, low sodium

2 tablespoons rice wine vinegar, unseasoned

1/4 cup sugar

1/4 to 1 teaspoon red chili flakes

1/2 teaspoon fresh ground white pepper

1/2 cup water

2 tablespoons vegetable oil

2 tablespoons garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon sesame seeds, toasted


1) Diagonally cut asparagus into 3 inch pieces.

2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.

3) Heat a large saut

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