Recipe courtesy of Jack Bishop

Stir-Fried Asparagus and Basil with Spicy Orange Sauce

  • Yield: Serves 4 as a side dish
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Ingredients

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

Directions

  1. Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
  2. 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.
  3. 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.
  4. Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
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