This asparagus isn’t beautiful, but it’s simple, straightforward, and delicious. The whole thing comes together and the best part is you can swap out almost any green vegetable for the asparagus with similar results. Got Chinese broccoli or green beans in the fridge instead? Same prep, same method. Serve with rice and you’re good to go.
- Salt
- 1 bunch asparagus, cut into 2-inch pieces
- 2 teaspoons avocado oil
- 2 tablespoons chopped garlic
- 1 teaspoon chili garlic sauce
- 2 tablespoons fish sauce
- 1/4 cup oyster sauce
- 1 teaspoon sugar
- Pepper
- 1/2 cup chicken stock
- Bring a large pot of water to a boil and salt it. Blanch the asparagus for a minute. Drain the asparagus well in a colander.
- Heat the oil in a wok over medium heat. Add the garlic and cook until fragrant, about 10 seconds.
- Add the drained asparagus to the wok and stir-fry over high heat for 1 minute. Add the chili garlic sauce and fish sauce and continue to stir-fry for a few seconds. Add the oyster sauce, sugar, and a dash of pepper. Stir-fry for a few more seconds, then add the chicken stock and cook until the sauce is thickened to a light glaze, for about a couple minutes. Serve warm.