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Hot and Spicy Asparagus

This Asian-style preparation works best with thin asparagus spears. If these are difficult to find, cut thicker spears in half lengthwise to create a skinny spear. Although peeling isn't mandatory, the asparagus will cook more quickly and evenly if you take the time to do it.
Black sesame seeds can be found at Chinese groceries. If they're not available in your area, use all regular (white) sesame seeds.

4 Servings


2 tsp

peanut oil

2 tsp

Toasted sesame oil


2-inch piece of fresh ginger (peeled and shredded fine)

¼ tsp

red pepper flakes (or to taste)

2 clove

garlic (minced)

2 Tbsp

soy sauce (preferably light)

½ cup


1 Tbsp

oyster sauce

1 lb

fresh asparagus (peeled and trimmed to a consistent length)

2 tsp

black sesame seeds

2 tsp

white sesame seeds


Heat the peanut and sesame oils a large skillet or wok over medium heat. Add the ginger, garlic, and red pepper flakes, and cook for 2 minutes, stirring frequently and watching carefully to ensure the garlic does not burn.

Add the soy, mirin, and oyster sauce and cook until hot and bubbly, about 2 minutes.

Add the asparagus and stir-fry until it is crisp-tender, 2 to 5 minutes depending on the thickness of your spears.

Stir in the sesame seeds, then transfer the asparagus to a warm platter and serve immediately.


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