Spicy Asparagus Stir Fry Recipes

STIR-FRIED SPICY ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
• In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
• Transfer to a serving platter and scatter leaves on top. Serve immediately.

SPICY ASPARAGUS STIR FRY (INDO-CHINESE FUSION RECIPE)

Steps:

• To prepare Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) heat a large wok, take about 2 tablespoons of the olive oil (or cooking oil) and sauté the ginger garlic paste until the raw smell goes away.
• Now add and onions until slightly soft. Don't soften it too much as we want the onions to retain some of their crunchiness.
• Now add the asparagus pieces, some salt and cover the wok with a lid to cook them for about 5-7 minutes. This is where you want to be careful. Asparagus gets cooked very easily and you want the resulting dish to yet have a bright green colour rather than having a dull colour.
• Once cooked, add the soy sauce and chili garlic and let the whole thing cook for about 2 minutes.
• Do a taste test to make sure salt and spice is up to your taste. If you think it's too spicy you can add a little brown sugar to sweeten the dish.
• Finally, garnish and serve with chopped spring onions.
• You can serve Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) with Vegetable Fried Brown Rice Recipe, Tofu Fried Rice Recipe or as a part of Naked Burrito Bowl Recipe.

BEEF AND ASPARAGUS STIR-FRY

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

SPICY ASPARAGUS SPEARS

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

SIMPLE SPICY ASPARAGUS IN A WOK

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
• Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
• Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

SPICY STIR-FRY CHICKEN AND ASPARAGUS

Steps:

• Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
• In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
• Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
• Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

SPICY BEEF AND ASPARAGUS STIR FRY

Steps:

• Freeze the steak until partially firm. Slice the beef into thin strips.
• Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat.
• Mix the broth, soy sauce and ketchup in a small bowl and set aside.
• Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes.
• Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

SPICY SHRIMP AND ASPARAGUS

Steps:

• In a medium size bowl add chili garlic sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
• Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well.
• Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of Fish Sauce, and fresh cracked pepper. Stir-fry 2-3 minutes, or until asparagus is tender-crisp.
• Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot Jasmine Rice.

SPICY GARLIC SHRIMP WITH ASPARAGUS

Steps:

• In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well.
• Add shrimp and mix until covered with sauce; set aside to season.
• Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes.
• Drain, and immediately cool down in ice water; drain well.
• Heat oil in a large skillet over a high heat.
• Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper.
• Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
• Add shrimp mixture to skillet.
• Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients.
• Serve immediately with hot Jasmine rice & chopped cilantro(if desired).