Master Recipe
Stir-Fried Asparagus
serves four
NOTE: Thick
spears should be halved lengthwise and then cut into 11/2-inch pieces to
ensure that the center cooks
through.
1/2 cup chicken stock or low-sodium canned broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
11/2 tablespoons plus 1 teaspoon peanut oil
11/2 pounds asparagus, tough ends snapped off (see figure 1) and cut on the bias into 11/2-inch pieces
3 medium garlic cloves, minced
INSTRUCTIONS:
1. Combine stock, salt, and pepper in small bowl and set aside.
2. Heat 12-inch nonstick skillet over high heat until quite hot, 2 to 3 minutes. Add 11/2 tablespoons oil and swirl to coat pan evenly (oil should shimmer in pan immediately.) Add asparagus in single layer and stir-fry, tossing every 45 seconds, until well browned, about 4 minutes.
3. Clear center of pan, add garlic, and drizzle with remaining 1 teaspoon oil. Mash garlic with back of spatula. Cook 10 seconds and mix garlic with asparagus. Add chicken broth mixture and cook until sauce is syrupy, about 30 seconds. Serve immediately.
VARIATIONS:
Thai-Style Stir-Fried Asparagus with Chiles, Garlic, and Basil
Follow Master Recipe, replacing stock, salt, and pepper with 2 tablespoons soy sauce, 1 tablespoon water, and 1 tablespoon sugar. Add 1 tablespoon minced jalapeno or serrano chile with garlic. Off heat, stir in 1/4 cup chopped fresh basil leaves. Serve immediately.
Stir-Fried Asparagus with Black Bean Sauce
Follow Master Recipe, reducing chicken stock to 2 tablespoons, omitting salt, and adding 3 tablespoons dry sherry, 1 tablespoon soy sauce, 1 tablespoon Asian sesame oil, 1 tablespoon fermented black beans, and 1 teaspoon sugar to bowl in step 1. Add 11/2 teaspoons minced fresh gingerroot with garlic. Off heat, stir in 2 thinly sliced scallions. Serve immediately.