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Diary of a Foodie

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.
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