I don’t post a ton of sides on the blog, but I love finding different ways to serve veggies or potatoes. I actually found this recipe on Pinterest, but it linked back to a spammy type blog that just copied someone else’s pictures and content. I recognized the picture though and after reading I knew this ORIGINAL REAL post was from One Perfect Bite. I get so mad when people do that on Pinterest so I always flag these posts as SPAM. If you ever see someone do this please flag it. There is a little flag on the bottom right hand side for this.
Mary thought the sauce was a bit too strong for asparagus and more suited to green beans. I would love it on green beans, but it also made me think to cut back on the soy sauce and add a little chicken broth to the sauce to tone it down a bit. I will post the recipe as written, but just remember if you don’t want a heavy sauce then just replace a little of the soy sauce with broth. That seemed to do the trick. I absolutely loved the sweet and spice in this recipe and can’t wait to try it on green beans next. This would be great over some noodles, too if you wanted to double the sauce.
- 2 pounds of asparagus, ends discarded
- ¼ cup soy sauce, low sodium (can replace some of this with chicken broth if you don’t want a real strong sauce)
- 2 tablespoons rice wine vinegar
- ¼ cup white sugar
- ¼ to 1 teaspoon red chili flakes
- ½ teaspoon white pepper
- 1 teaspoon cornstarch optional (to help thicken the sauce)
- ½ cup water
- 2 tablespoons vegetable oil
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame seeds, toasted
- Cut asparagus spears on the diagonal into 3 inch pieces
- Whisk together the soy sauce through optional cornstarch in a small bowl
- In a large sauce pan over medium high heat cook the asparagus in the water until the asparagus is crisp tender. Pour off the water and add the oil, garlic and ginger. Saute until lightly browned.
- Add the sauce and cook until it thickens and coats the asparagus.
- Add the sesame seeds and serve.