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    Sichuan-style asparagus with peanuts

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    Sichuan-style asparagus with peanuts

    • Vegetarian

    Preparation time: 15 minutes
    Cooking time: 10 minutes
    Total time: 25 Minutes

    Serves: 4 (as a side)


    ½ tsp Sichuan peppercorns
    1 garlic clove, finely grated
    20g fresh root ginger, finely grated
    1 tbsp clear honey (or maple syrup)
    1 tbsp rice wine vinegar
    11/2 tbsp soy sauce
    1 tbsp vegetable oil
    400g asparagus, trimmed and halved lengthways
    25g roasted unsalted peanuts, roughly chopped
    ½ x 28g pack coriander, roughly chopped


    1 Lightly toast the peppercorns in a dry wok or large frying pan over a medium heat for about 30 seconds, then grind them finely with a pestle and mortar. Put in a small bowl with the garlic, ginger, honey (or maple syrup), vinegar and soy sauce; mix and set aside. 

    2 Put the wok or frying pan over a high heat and add the oil. When it begins to smoke, add the asparagus. Fry for 3-4 minutes, until the asparagus starts to soften but still has a little bite. Working quickly, pour in the sauce, fry for 1 minute, then loosen with a splash of water. Spoon onto warm serving plates. Scatter with the peanuts and coriander and serve straight away. 

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    Cook's tip: this is delicious with roasted salmon or griddled steak.


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