P F Changs Sichuan Style Asparagus Recipes

P. F. CHANGS SAUCE FOR FRIED GREEN BEANS APPETIZER

Steps:

• Place ingredients in blender or food processor and mix til smooth.
• FOR THE VEGGIES:.
• Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.

WOK-FRIED ASPARAGUS WITH WALNUTS

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
• Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
• Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

SICHUAN ASPARAGUS

Steps:

• Bring a pot of water to a boil over high heat and cook asparagus for 1 minute. Drain and run under cold water to stop the cooking process.
• Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, ginger paste, and garlic together for the sauce.
• Heat a skillet over medium-high heat. Cook sauce until thickened, about 3 minutes. Remove from heat and stir in asparagus.

SZECHUAN ASPARAGUS

Steps:

• In a wok or large skillet, flash fry asparage and onion in olive oil for about 2 minutes.
• Add garlic, ginger, chili paste, pickled veggies and saute for 1 minute.
• Add oyster sauce and corn starch and saute for 1 minute.
• Add sesame oil and saute for 30 seconds to one minute.

P F CHANG'S SICHUAN-STYLE ASPARAGUS

Steps:

• The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
• When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
• 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 making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
• 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.