P F Chang's Sichuan-Style Asparagus

Recipe by Member 610488
READY IN: 25mins




  • 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.