This is the best asparagus stir fry I’ve ever made—or eaten, for that matter. It is meant to be on the spicy side with a hint of orange zest to add sweetness and balance the spicy chilies. The amount of heat is completely up to you.. I am not a big fan of Chinese chili paste , although it is most commonly used in stir-fries. It doesn’t spice a dish evenly. When you get one of the tiny chiles it’s a zinger and so I prefer to use chili oil. My next choice would be Tabasco and lastly Sriracha. Sriracha isn’t really very hot, so it takes more than you might think to spice up a dish. Of course if you don’t like a lot of heat, it might be perfect for you.
Now let’s talk about the asparagus. I’ve made this with medium spears and very thick ones and it works fine with either. The photo is with thick spears and as I mention in the recipe, you just cut the stalks in half lengthwise and you’re good to go.
You are going to be tempted to overcook the asparagus, but I urge you not to. You need to remember that they go on cooking after you take the skillet off the heat, so take it off before the asparagus is cooked to your liking. You want the spears to have a little crunch to them.
You’ll love the flavors in this well spiced dish. Jalapeño and chili oil or chili paste add zing. Orange zest rounds out the flavors.
The grated zest of an orange sparks it up.
Sesame Asparagus with Ginger & Chilies
1 1/2 pounds asparagus
1 tablespoon vegetable oil
1/8 to 1/4 teaspoon chili oil .Chinese chili paste or Tabasco
1 teaspoon grated or finely chopped garlic
1 teaspoon grated ginger
1 teaspoon grated orange peel
1 jalapeño or serrano chile, seeds removed and finely chopped
2 teaspoons sesame oil
1/3 cup coarsely chopped cilantro
2 green onions, sliced
1 tablespoon toasted sesame seeds
1. Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker stalks lengthwise.)
2.Set wok or large skillet over high heat and add vegetable oil. When hot, add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chili oil or paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for 1 to 2 minutes, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.
3.Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.
Makes 4 to 6 servings.
