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Sichuan-style asparagus with peanuts
Vegetarian
High in folic acid
Serves4
CourseSide
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
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
1½ tbsp soy sauce
1 tbsp Vegetable oil
400g asparagus, trimmed and halved lengthways
25g roasted unsalted peanuts, roughly chopped
1/2 x 28g pack coriander, roughly chopped
Method
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.
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.
Cook’s tip
this is delicious with roasted salmon or griddled steak.
