Serves: 4
Total Calories: 147

1 pound asparagus spears
1 teaspoon sugar
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/4 cup chicken broth
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
2 tablespoons toasted sesame seeds (see Appetizers & Cold Dishes)

Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Mix sugar, chili paste and sesame oil.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add asparagus and 1 teaspoon garlic stir-fry 1 minute. Add broth cover and cook 2 minutes. Remove asparagus from wok drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add 1 teaspoon garlic and the chili paste mixture stir-fry 1 minute. Add asparagus stir-fry 1 minute. Stir in sesame seed (see Appetizers & Cold Dishes: Toasted Sesame Seeds).

4 servings

**Asparagus is rare and expensive in China, and so it is served on special occasions. Add chicken broth or water if necessary to avoid scorching the asparagus, but continue to stir-fry until the liquid has evaporated. If you want a milder dish, you can substitute ground bean sauce for the chili paste, but it won't be authentic Sichuan.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 103

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Asparagus with Water Chestnuts
Braised Mushrooms with Lettuce
Fun See Vegetables
Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies