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Stir-Fried Asparagus with Oyster Sauce

Diary of a Foodie: Season One: China: One Billion Foodies

Serves4

• Active Time:15 min
• Start to Finish:20 min

January 2007

• ADAPTED FROM JEREME LEUNG, WHAMPOA CLUB, SHANGHAI

• 1 1/2 lb thick asparagus, trimmed
• 1/2 cup reduced-sodium chicken broth or water
• 3 tablespoons oyster sauce
• 2 teaspoons Chinese rice wine (such as Shaoxing) or medium-dry Sherry
• 1 1/2 teaspoons peanut or vegetable oil
• 2 tablespoons thinly sliced garlic (3 cloves)
• 1/2 teaspoon salt
• 2 teaspoons Asian sesame oil

• Cut asparagus diagonally into 1 1/2-inch-long pieces.
• Stir together broth, oyster sauce, and rice wine in a small bowl.
• Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add peanut oil, swirling wok to coat. Add garlic and salt and stir-fry until garlic is fragrant, about 30 seconds. Add asparagus and stir-fry 1 minute.
• Add broth mixture and cook, uncovered, stirring occasionally, until asparagus is crisp-tender, 3 to 6 minutes. Remove from heat and stir in sesame oil.

Cooks' notes: Oyster sauce is available at Chinese markets and asiafoods.com.

Photograph by Romulo Yanes

Keywords

diary of a foodie,

seafood,

asian,

chinese,

asparagus

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