Summary

Ingredients

• 500 g asparaus, reen
• 2 cloves garlic or half a bulb 80;mono garlic81;
• 3 cm ginger
• 4 spring onion (s)
• 1 tablespoon bean paste (chili bean paste), alternatively sambal oelek
• 1 tablespoon rice wine, Chinese (Shaoxing)
• 2 tablespoon soy sauce, light Chinese
• 2 tablespoon vinegar, red Chinese or red wine vinegar
• 2 tablespoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons sesame oil
• Oil for frying

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Instructions

1. Peel and chop the garlic and ginger. Cut the spring onions diagonally into rings.
2. Bend the asparagus at the lower end until the woody end piece breaks off. Separate heads and set aside. Cut the sticks diagonally into three centimeter thick slices.
3. Heat the oil in a wok, stir-fry the spring onions, garlic and ginger for a few seconds until they are fragrant. Add the asparagus pieces, fry them briefly and pour a dash of water. Put the lid on and simmer for five minutes over a moderate heat. Remove the lid, increase the heat again, add the asparagus heads and cook, stirring occasionally, until the liquid has boiled off and the asparagus is almost done. Add the bean paste, stir and deglaze with rice wine. Add vinegar and sugar. Mix the starch with a little cold water and pour in. Stir again until the sauce thickens. Add sesame oil. Season again to taste. The sauce should be sweet and sour with a subtle spiciness.
4. This is not a real recipe from China, but the seasoning and technique are authentic.
5. Together with rice, a main course for 2 or a side dish for 4 people.
6. Note:
7. Mono garlic is this variant, which is usually available in small baskets. The garlic does not consist of individual cloves, but a round, firm bulb. It has a milder taste and is said not to cause any bodily exhalation.
8. Chili Bean Paste is a specialty from the Szechuan region. Beans are mashed with chillies and salt and have to ferment in clay jugs for three to seven years, depending on the quality. The paste is available in Asian supermarkets (unfortunately often with additives). Sambal Oelek is an acceptable substitute in exceptional cases, but by no means brings the full aroma.