Spicy Stir Fried Asparagus Recipes

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P F CHANG'S SICHUAN-STYLE ASPARAGUS



P F Chang's Sichuan-Style Asparagus image

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).

Provided by Member 610488

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon diced green chilis (Ortega brand recommended)
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
10 asparagus spears
1 small yellow onion, thinly sliced
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, grated
3 garlic cloves, finely chopped
1 tablespoon peanut oil
1/3 cup vegetarian oyster sauce
1/4 teaspoon cornstarch

Steps:

  • 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.
  • When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
  • Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
  • 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.
  • Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
  • 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.
  • Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
  • Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 130.8, Fat 9.2, SaturatedFat 1.5, Sodium 397.6, Carbohydrate 10.3, Fiber 2.9, Sugar 2.8, Protein 4

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 tablespoon vegetable or olive oil
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 to 2 tablespoons water

Steps:

  • In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE



Stir-Fried Asparagus and Basil with Spicy Orange Sauce image

Provided by Food Network

Categories     side-dish

Yield Serves 4 as a side dish

Number Of Ingredients 8

1/3 cup orange juice
1 1/2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes, or more to taste
1 1/2 pounds asparagus
4 teaspoons roasted peanut oil
2 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 cup packed fresh basil leaves

Steps:

  • Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
  • Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
  • Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
  • Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

STIR FRIED ASPARAGUS



Stir Fried Asparagus image

Super easy recipe for delectable fresh asparagus that is crunchy and very tasty. Everyone loves it! Do not overcook! Asparagus should be crunchy.

Provided by BUZZBOMB

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
¼ sweet onion, chopped
1 pound fresh asparagus, trimmed
1 teaspoon chopped roasted garlic
2 teaspoons teriyaki sauce

Steps:

  • Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
  • Drizzle with teriyaki sauce and serve immediately.

Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.5 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 382 mg, Sugar 2.1 g

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Steps:

  • In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

STIR-FRIED SESAME ASPARAGUS



Stir-Fried Sesame Asparagus image

Provided by Jamie Elizabeth Flick

Categories     Vegetable     Side     Stir-Fry     Quick & Easy     Asparagus     Spring     Sesame     Soy Sauce     Bon Appétit     New York     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds

Steps:

  • Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

STIR FRIED ASPARAGUS WITH MUSHROOMS



Stir Fried Asparagus With Mushrooms image

Wonderful dish with chicken. Do not over cook the asparagus they should be heated through but still crisp

Provided by Bergy

Categories     Lunch/Snacks

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons shallots, chopped
1 lb fresh asparagus, bottoms snapped, sliced diagonally into 1-inch pieces
2 cups sliced fresh mushrooms
salt & pepper
4 tablespoons coriander, fresh, chopped

Steps:

  • Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
  • Add asparagus and sauté, stirring for 1 minute.
  • Add salt, pepper and shallots; sauté 1/2 minute.
  • Sprinkle with the coriander and serve.

SIMPLE SPICY ASPARAGUS IN A WOK



Simple Spicy Asparagus in a Wok image

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.

Provided by David Tanis

Categories     easy, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds asparagus, medium- or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oil
1/2 cup roughly chopped cilantro
3 green onions, slivered
1 tablespoon toasted sesame seeds

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
  • Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
  • Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams

THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL



Thai-Style Asparagus With Chiles, Garlic, & Basil image

Make and share this Thai-Style Asparagus With Chiles, Garlic, & Basil recipe from Food.com.

Provided by GinnyP

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil or 1 tablespoon saffola oil
1 tablespoon minced fresh garlic
1 tablespoon serrano peppers or 1 tablespoon jalapeno chile, minced
1 1/2 lbs asparagus, snapped, steamed, but slightly undercooked
2 tablespoons fish sauce (I use gluten-free) or 2 tablespoons soy sauce (I use gluten-free)
1 teaspoon dark soy sauce (I omit it) (optional)
1 tablespoon water
1 tablespoon sugar
1 cup basil, chopped
2 large chilies, of your chiles, slice diagonal into thin ovals

Steps:

  • Heat a wok or large, deep skillet over high heat.
  • Add oil, making sure bottom of pan is completely oiled.
  • Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
  • Add the asparagus; stir-fry until coated with oil, about 15 seconds.
  • Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
  • Serve hot.
  • Garnish with sliced chiles.
  • For Vegetarian do not use the fish sauce, use the soy sauce.

SPICY STIR-FRY CHICKEN AND ASPARAGUS



Spicy Stir-Fry Chicken And Asparagus image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS



Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass image

This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!

Provided by tigerduck

Categories     Pork

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 16

12 ounces pork tenderloin
1 teaspoon fish sauce
2 tablespoons fish sauce
1 teaspoon soy sauce
1/3 cup low sodium chicken broth
2 teaspoons lime juice
1 tablespoon light brown sugar
1 teaspoon cornstarch
2 medium garlic cloves, minced
1/4 cup minced lemongrass, from 2 stalks (trim all but bottom 3-4 inches, remove tough outer sheath, then cut finely)
3/4 teaspoon red pepper flakes
3 1/2 tablespoons peanut oil or 3 1/2 tablespoons vegetable oil
1 lb asparagus, cut on the diagonal into 2-inch pieces
1/4 cup water
1 large onion, cut into 1/4-to 3/8-inch wedges
2 -3 tablespoons chopped fresh Thai basil

Steps:

  • Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
  • Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
  • Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
  • Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
  • Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
  • Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
  • Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
  • Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.

Nutrition Facts : Calories 390.9, Fat 22.6, SaturatedFat 5, Cholesterol 74.8, Sodium 1281.9, Carbohydrate 20.4, Fiber 4, Sugar 9.2, Protein 29.2

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