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Recipe Category: Szechuan
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Ingredients
Makes 4 servings
- 12 ounces linguine or other noodles
- 12 ounces asparagus, tough ends trimmed and cut diagonally into 2-inch pieces
- 1 tablespoon toasted sesame oil
- 1/4 cup Chinese sesame paste
- 2 teaspoons Asian chili paste
- 3 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon light brown sugar, or more to taste
- 3 tablespoons water
- 2 tablespoons canola or grapeseed oil
- 3 green onions, chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds, for garnish
Method
- Cook the linguine in a pot of boiling salted water until al dente, about 10 minutes
- (If using another type of noodle, cook according to package directions
- ) During the last few minutes of cooking time, add the asparagus to lightly cook
- Drain well, rinse and transfer the noodles and asparagus to a large bowl
- Toss with the sesame oil and set aside
- In a small bowl, combine the sesame paste, chili paste, soy sauce, vinegar, sugar and water and mix until well blended
- Set aside
- In a large skillet or wok, heat the canola oil over medium-high heat
- Add the green onions and ginger and cook until fragrant, about 30 seconds
- Add the reserved noodles and asparagus
- Stir in the reserved sauce and toss gently to combine until hot
- Transfer to a large serving bowl and sprinkle with sesame seeds
- Serve immediately
Full List of Szechuan Recipes
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Kung Pao Chicken:
Combine the cubed chicken with the egg white and cornstarch. Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. Add nuts, Continue Reading →
Combine the cubed chicken with the egg white and cornstarch. Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. Add nuts, Continue Reading →