Chinese menus often list this dish as “stir-fried asparagus tips” because the cooks cut the vegetable into easy-to-handle pieces. But in reality you can use the asparagus whole minus the thick, woody end. Although asparagus will often be served in an entrée with chicken or beef, cooking it alone highlights the crisp-tender texture.
- Yield: 4 Servings
- 1 tablespoon Vegetable Broth or water
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon peanut or vegetable oil
- 1 garlic clove, minced
- 1 pound asparagus, thick woody ends trimmed off and
- remaining stalks cut into 2-inch segments
- ¼ cup canned sliced bamboo shoots, drained
- ½ teaspoon white sesame seeds
- 1. Prepare the sauce: In a small bowl, stir together the vegetable broth, soy sauce, sesame oil, and sugar until the sugar dissolves. Set aside.
- 2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and briefly stir-fry until aromatic, about 20 seconds. Add the asparagus and bamboo shoots and stir-fry for another 2 minutes. Stir in the sauce and allow it to simmer for another minute. Add salt to taste. Transfer to a plate, sprinkle sesame seeds on top, and serve.