Wok-Fried Asparagus With Walnuts
Published April 19, 2016
Evan Sung for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds asparagus, pencil-size or medium
2 tablespoons vegetable oil
Salt
½ teaspoon ground Sichuan peppercorns, or use black peppercorns
¼ teaspoon five-spice powder
1 teaspoon grated garlic
2 teaspoons grated ginger
1 tablespoon palm sugar or dark brown sugar
1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 teaspoons soy sauce
½ cup toasted walnut halves
1 teaspoon toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish
Nutritional analysis per serving (4 servings)
13 grams carbs; 223 calories; 7 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 5 grams fiber; 509 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
- Step 2
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.)
- Step 3
Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.
To make your own five-spice powder, combine ground Sichuan pepper, fennel, clove, star anise and cinnamon in equal parts.
Private Notes
Comments
Oh. My. Gosh. This is the best thing I have made in a long time, and honestly I make delicious suppers often! ;) I had to make my own 5 spice (we live in a rural area) and it was unbelievably fragrant and delicious and more than worth the effort. I added shrimp (because we are on the coast so why not) and it was beyond fabulous. My family, including teens, loved loved loved!
I think that this is a great recipe for people who don't really like asparagus; nice flavors, but the spices overwhelm the unique flavor of fresh picked farmers' market asparagus. Next time I would make it with green beans, or Chinese long beans. I would also add a teaspoon of rice vinegar (or 2t of white wine) for a bit of acidity.
Didn't have walnuts so subbed pecans. This was delicious. Definitely will make again.
I cut up 2 chicken thighs and cooked them just a bit before adding asparagus to the wok. My husband can’t eat spicy food, so I skipped all the heat, as well as the sugar. He dislikes asparagus, but all but licked the plate with this recipe.
Who likes to eat whole peppercorns raise your hand? (CRICKETS) Nothing worse than getting them stuck between your teeth. Would DEFINITELY omit the peppercorns!
pretty sure you can crush them
Made this with green beans to go with orange beef. A wonderful pairing. An adequate fume hood is a plus.