birds eye chiles

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Wok-Fried Asparagus With Walnuts

asparagus, pencil-size

vegetable oil

Salt

Sichuan peppercorns, peppercorns

five-spice powder

garlic

ginger

sugar sugar

bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles

soy sauce

walnut halves

sesame oil

green onions, slivered

Cilantro sprigs,

Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)

Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)

Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

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Wok-Fried Asparagus With Walnuts

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The most viewed birds eye chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Wok-Fried Asparagus With Walnuts

The most viewed birds eye chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine