1 pound fresh asparagus, cut in 1 ½½ to 2-inch pieces
2 teaspoons vegetable oil, peanut preferred
1 clove garlic, minced
1 teaspoon crushed red chile
1 heaping tablespoon hot hoison sauce (available in Asian markets)
1/4 cup rice wine
½ teaspoon sugar
½ teaspoon vinegar
1/4 cup chopped walnuts
In a large kettle or saucepan, heat a quart of water until boiling, blanch the asparagus 10 to 20 seconds. Remove and immediately immerse the asparagus in ice water to stop the cooking process.
In a wok or heavy skillet heat the oil, add the asparagus and garlic and stir fry for 1 minute.
Add the chile, hoison sauce, wine, sugar and vinegar. Stir-fry for another 2 minutes or until the asparagus is tender but still crisp.
To serve, place the asparagus in a serving bowl or on a platter and garnish with the walnuts.
Servings |
4 |
|
|