This one goes in to my recipe list as a top vegetable recipe for two reason, one very unique.

First, it is alive with flavor. Don’t tell me that you are bored with the same vegetables until you try this great dish!

Second, my father, who didn’t eat many green vegetables (at all!) until 6 months ago sent it to me after he made a few edits to be sure he was using an approved cooking oil!!! 🙂 We are calling that a huge success in life!

While it is flavorful and coming in with a great story- it still had to earn its spot on my list by being nutrient dense and offering unique healthful properties. It does this with the asparagus, ginger, garlic, cilantro and chilies galore.

  • The asparagus offers vitamin K and folate.
  • The ginger offers anti-inflammatory properties.
  • The green onions and garlic offers antimicrobial properties and help boost the immune system.
  • The chilies offer antioxidants including capsaicin, often promoted for pain reduction.
  • The cilantro is also a good source of vitamin K and it is often used to help rid the body of heavy metals.
  • Healthful oils complete the dish. What a great combination of sweet and spicy!

Ingredients

  • 1 1⁄2 pounds asparagus, pencil-size
  •  2 tablespoons coconut oil
  • Salt
  • 1⁄2 teaspoon ground Sichuan peppercorns, or use black peppercorns
  • 1⁄4 teaspoon five-spice powder
  • 1 teaspoon grated garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon palm sugar
  • 1 to 2 bird’s-eye chiles, thinly sliced, or use Serrano or Fresno chiles
  • 2 teaspoons soy sauce
  • 1⁄2 cup toasted walnut halves
  • 1 teaspoon toasted sesame oil
  • 3 green onions slivered
  • Cilantro sprigs, for garnish

Preparation

  1.  Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  2.  Set a wok over high heat and add oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  3.  Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.