INGREDIENTS

1 tablespoon diced green chilis (Ortega brand recommended)

2 teaspoons soy sauce

2 teaspoons chili-garlic sauce

1 teaspoon rice vinegar

10 asparagus spears

1 small yellow onion, thinly sliced

1 tablespoon sesame seeds, toasted

1 tablespoon fresh ginger, grated

3 garlic cloves, finely chopped

1 tablespoon peanut oil

1⁄3 cup vegetarian oyster sauce

1⁄4 teaspoon cornstarch

DIRECTIONS

The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.

When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.

Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.

Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.

Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.

Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.

Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.

Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.