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