Recipes

Imitation P.F. Chang's Sichuan-Style Asparagus Recipe

Imitation P.F. Chang's Sichuan-Style Asparagus Recipe
4 from 1 ratings
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A simple yet flavor-packed (not to mention healthy) side dish which makes an excellent accompaniment to any meal. The dish has even been featured as a “pick” in the Men’s Health Eat This, Not That series which makes it ideal for those who are watching what they eat. And, best of all, it’s a great way to being restaurant-type flavors into yor home wthout the high cost (plus it's pretty easy to make). Since P.F.Chang’s doesn’t publish many recipes, save for a few selected for its Chef’s Corner section of the website, this is essentially a knock-off of the recipe made to taste as similar as possible to the original.
Servings
2
servings
Asparagus
Ingredients
  • 10 spears, fresh asparagus
  • 1 small, yellow onion, thinly sliced
  • sesame seeds
  • 1 tablespoon freshly grated ginger
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon peanut oil
  • 1 tablespoon chili paste
  • 1/3 cup oyster sauce
  • 1/4 teaspoon corn starch
Directions
  1. Slice the onion and trim and cut the asparagus spears into thirds.
  2. Grate the ginger and chop the garlic
  3. 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.
  4. Pour in the oil, rotating the wok or pan to get all sides coated evenly as you pour.
  5. Season the oil by tossing in the ginger and garlic for about a minute, making sure to keep it moving around to avoid burning.
  6. Add the asparagus, onion and chili paste; fry for another 2 minutes, again, keeping everything in motion during the process.
  7. Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
  8. Remove from heat and place into a serving dish.
  9. Sprinkle with sesame seeds and serve.
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