Stir-Fried Asparagus with Red Bell Pepper
To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a hot pan and only stir the asparagus occasionally. This allowed the vegetables to char and caramelize. To ensure that the vegetables cooked evenly, we diluted the sauce with water. This diluted sauce created a small amount of steam, cooking the spears through, before evaporating and leaving behind a flavorful glaze.
1 tablespoon water
1 tablespoon orange juice
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon ketchup
½ teaspoon salt
1 tablespoon vegetable oil
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1 red bell pepper, stemmed, seeded, and cut into 2-inch long matchsticks
2 scallions, green parts only, sliced thin on bias
- Combine water, orange juice, vinegar, sugar, ketchup, and salt in bowl.
- Heat oil in 12-inch nonstick skillet over high heat until smoking.
- Add asparagus and bell pepper and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes.
- Add orange juice mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes.
- Transfer to serving platter, sprinkle with scallion greens, and serve.
Note: To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than ½ inch.
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