RCI-ND.005.0061.001
Hunan-style Orange "Beef" and Asparagus Stir-fry
Hunan-style Orange "Beef" and Asparagus Stir-fry from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Asian wheat or rice noodles8 oz
- soy “steak” strips12 oz
- 5 tbsp
- ¼ cup
- 2 tsp
- sugar2 tbspor to taste
- 1½ cups
- 2 tsp
- 2 tsp
- vegetable oil or more if needed2 tbsp
- asparagus1 lbtrimmed and cut into 2-inch lengths
- dried red chiles3 unitoptional
- grated zest 1 large orange (about 2 tbs.)1 unit
- bunch scallions1 unittrimmed and cut into 2-inch lengths
Method
1
Prepare the ingredients by trimming the asparagus into 2-inch pieces, mincing the garlic and ginger, thinly slicing the red chiles and scallions, and zesting and juicing one orange.
8 minutes
2
In a small bowl, whisk together the low-sodium soy sauce, vegetable stock, orange juice and zest, sugar, sesame oil, and 1 tablespoon of cornstarch until smooth to form the stir-fry sauce. Set aside.
3 minutes
3
Toss the asparagus pieces in the remaining cornstarch until lightly coated, shaking off any excess.
2 minutes
4
Heat a wok or large skillet over high heat until smoking, then add a neutral oil and stir-fry the cornstarch-coated asparagus for 3 to 4 minutes until lightly golden and tender-crisp. Remove and set aside.
4 minutes
5
In the same wok, add a little more oil if needed and stir-fry the garlic, ginger, and red chiles over high heat for about 30 seconds until fragrant.
1 minutes
6
Pour the prepared orange sauce into the wok and stir continuously over high heat for 1 to 2 minutes until the sauce thickens and becomes glossy.
2 minutes
7
Return the asparagus to the wok and toss everything together so the pieces are evenly coated in the sauce. Cook for an additional minute to heat through.
1 minutes
8
Transfer the stir-fry to a serving dish and garnish generously with the sliced scallions. Serve immediately over steamed rice or noodles.