Asparagus is a tricky vegetable to cook. The tender tips are always delicious, but the bottom stems are usually very chewy and woody. I like to peel the lower half of the asparagus with a vegetable peeler so that it would not be a woody mess.
- 1 bunch asparagus (about 1 pound), cut on the bias to about 2" sections
- 3 cloves garlic, minced
- 1/2" cube ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon cooking wine
- 1 tablespoon cooking oil
- In a heated pan, add 1 tablespoon of cooking oil, and fry the garlic and ginger until fragrant and golden brown.
- When the garlic and ginger are golden brown, add water and cooking wine to the pan, and immediately cover.
- Let the asparagus 'steam' for about 2 to 3 minutes, then add the oyster sauce and fry until combined.
|I served my asparagus alongside bulgogi and brown rice.|