- 1/3 cup orange juice
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon hot red pepper flakes, or more to taste
- 1 1/2 pounds asparagus
- 4 teaspoons roasted peanut oil
- 2 medium garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1/2 cup packed fresh basil leaves
Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.