Shanghai Asparagus Recipes

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SICHUAN ASPARAGUS



Sichuan Asparagus image

Side dishes don't get any easier than this. Asparagus meets heat and sweet and and on your table in minutes. Garnish with toasted sesame seeds and chopped green onions if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 4

Number Of Ingredients 9

½ pound fresh asparagus spears, trimmed and chopped
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek
1 tablespoon toasted sesame oil
1 teaspoon ginger paste
2 cloves garlic, minced

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.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 938.5 mg, Sugar 8.7 g

ASIAN ASPARAGUS AND MUSHROOMS



Asian Asparagus and Mushrooms image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

SHANGHAI ASPARAGUS



Shanghai Asparagus image

Make and share this Shanghai Asparagus recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs fresh asparagus
1 tablespoon vegetable oil
1/2 teaspoon seasoning salt
1/8 teaspoon ground ginger
1 dash white pepper
1 teaspoon soy sauce

Steps:

  • Wash asparagus.
  • Break off stalks as far down as they snap easily.
  • Cut asparagus diagonally into 1-inch thick pieces.
  • Heat oil in large skillet on high heat. Add asparagus, seasoned salt, ginger and pepper.
  • Cook, covered, 3 minutes or until tender-crisp, stirring occasionally.
  • Add soy sauce; mix well.

Nutrition Facts : Calories 65.4, Fat 3.6, SaturatedFat 0.5, Sodium 87.2, Carbohydrate 6.8, Fiber 3.6, Sugar 3.2, Protein 3.9

P F CHANG'S SICHUAN-STYLE ASPARAGUS



P F Chang's Sichuan-Style Asparagus image

This is a copycat recipe of P F Chang's Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).

Provided by Member 610488

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon diced green chilis (Ortega brand recommended)
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
10 asparagus spears
1 small yellow onion, thinly sliced
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, grated
3 garlic cloves, finely chopped
1 tablespoon peanut oil
1/3 cup vegetarian oyster sauce
1/4 teaspoon cornstarch

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.

Nutrition Facts : Calories 130.8, Fat 9.2, SaturatedFat 1.5, Sodium 397.6, Carbohydrate 10.3, Fiber 2.9, Sugar 2.8, Protein 4

ASIAN ASPARAGUS



Asian Asparagus image

I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.-Lee Ann Odell, Erie , Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons orange juice
1 tablespoon white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon sesame oil
1/2 teaspoon minced fresh gingerroot
Dash pepper
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 teaspoon canola oil
8 cherry tomatoes, halved

Steps:

  • In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through.

Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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