P F Chang's Sichuan-Style Asparagus

• diced green chilis1

  Ortega brand recommended

• soy sauce↗2
• chili-garlic sauce↗2
• rice vinegar↗1
• asparagus spears↗10
• small yellow onion↗1

  thinly sliced

• sesame seeds↗1

  toasted

• fresh ginger↗1

  grated

• garlic cloves↗3

  finely chopped

• peanut oil1
• vegetarian oyster sauce↗1⁄3
• cornstarch↗1⁄4

Step-by-step instructions

1. 1

   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.

2. 2

   When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.

3. 3

   Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.

4. 4

   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.

5. 5

   Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.

6. 6

   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.

7. 7

   Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.

8. 8

   Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.