Thursday, February 27, 2014

Sichuan-style Asparagus Stir-fry | Vegan Chinese Recipes

Asparagus is in season now and I am making full use of it. We always love the simple oven roasted asparagus with salt, pepper and olive oil. But this time I made a PF Changs replica, Sichuan style Asparagus. Spicy, Salty and with a little zing from the ginger, it is a perfect side for your Chinese themed party. I made this as a side for my Tofu and Bell pepper Fried rice.

Serves - 2
Asparagus - 1 bunch
Onion - 1/2 of a big one
Ginger paste - 1/2 tsp
Soy Sauce, Low sodium - 2 tbsp
Rice wine vinegar - 1 tbsp
Corn starch - 1 tsp
Brown Sugar - 1/2 tsp
Water - 1/4 cup
Red chilli sauce - 1 tsp (I used Sriracha)
Sesame oil - 3 tsp

Wash and trim the ends of the asparagus. Slice on a bias. Whisk together soy sauce, vinegar, brown sugar, corn starch and red chilli sauce. Heat 1/2 tsp of oil in a skillet or wok in high heat and fry the onions until brown, about 3-4 minutes. The onions need not be fully cooked. Remove to a plate. Heat another 1/2 tsp of oil and fry the asparagus for about 5-7 minutes in high heat. Transfer to the plate of onions. Heat 2 tsp of oil and add the ginger paste. After a couple of seconds add the sauce mix and let it cook for 2 minutes. Add water now. When it starts to bubble, add the asparagus and onions. Mix well. Remove from heat and serve.
Notes: I did not add salt to this dish because the salt in the soy sauce is enough. You may add salt if needed.


  1. looks fantastic dear !! make me hungry now :)

  2. Looks very tempting. Love the combination of Ginger and soy sauce.

  3. Delicious and lovely looking stir fry.

  4. I recently had this dish @ PF changs & has fallen for it.. Yummy & spicy recipe..

  5. Very tempting and crunchy stir fry,i can finish the plate rite now.

  6. wow very healthy combo and crunchy stir fry !! :) looks yumm !!


Do leave your valuable comments here!
I appreciate any critical comment which helps improve my posts, although inappropriate and rude comments will not be published.