Asparagus with Walnuts in Wok

Source: New York Times April 17th, 2013

Ingredients

• 1½ lbs. asparagus, pencil sized or medium
• 2 tbsps vegetable oil
• salt
• ½ tsp ground Sichuan peppercorns, or use black peppercorns
• ¼ tsp five-spice powder
• 1 tsp grated garlic
• 2 tsp grated ginger
• 1 tbsp palmsugar or dark brown sugar
• 1-2 bird’s eye chiles, thinly sliced, or use serrano or Fresno chiles
• 2 tsp soy sauce
• ½ cup toasted walnut halves
• 1 tsp toasted sesame oil
• 3 green onions, slivered
• cilantro sprigs

Method

1. Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)

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.)

3. Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Notes

To make your own five-spice powder, combine ground Sichuan pepper, fennel, clove, star anise and cinnamon in equal parts.