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.
If you are a vegetarian, there are oyster sauces that use a mushroom base depending on how strictly you adhere to the lifestyle.
Some people tell you to use olive oil in addition to peanut oil, but that can be a mistake. When stir-frying you are using a very high temperature, so you want to make sure to use an oil with a high smoke point. Olive oil has a lower smoke point than both the peanut and sesame oil (the later of which can be substituted if you have an allergy). Using an oil with a low smoke point can lead to the oil itself burning before the food is cooked or fire upon hitting the hot wok (plus, you may need to lower the temperature which would turn this into a saute rather than a stir-fry and change the texture). Using canola oil is also a better option and it’s healthier as well, although it does nothing to enhance the flavor of the dish.
For more recipes featuring asparagus and asparagus information visit AllAsparagus today!
- 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
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, rotating the wok or pan to get all sides coated evenly as you pour.
Season the oil by tossing in the ginger and garlic for about a minute, making sure to keep it moving around to avoid burning.
Add the asparagus, onion and chili paste; fry for another 2 minutes, again, keeping everything in motion during the process.
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.