Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
567kJ/ 136kcals
Fat
7.6g
Saturated Fat
0.9g
Carbohydrates
9.7g
Sugars
8.8g
Fibre
2.5g
Protein
5.3g
Salt
1g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Cooks' Ingredients Szechuan Pepper in trolley 0