Sichuan-Style Asparagus from PF Chang's features tender asparagus spears stir-fried with spicy Sichuan peppers, garlic, and ginger, coated in a savory, numbing sauce that delivers a bold and flavorful kick with a vibrant, glossy finish.
Equipments
- Wok
- Wok spatula
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Tongs
- Sauce dish/bowl
- Garlic press (optional)
- Grater or microplane (for ginger, optional)
Ingredients
- 1 lb (450g) fresh asparagus spears
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 2-3 dried red chilies
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 scallion (optional, for garnish)
Fresh asparagus spears should be firm and bright green to ensure the best texture and flavor in your dish. Sichuan peppercorns provide the signature numbing sensation unique to this recipe, so using authentic whole peppercorns rather than ground powder is recommended for better control of the spice level. Fresh garlic and ginger give a vibrant aroma and depth to the sauce, which is essential for achieving the authentic savory and spicy balance. Be mindful when choosing soy sauce and oyster sauce, as their saltiness and sweetness can vary by brand, affecting the final taste. Your Sichuan-Style Asparagus from PF Chang's copycat recipe promises a bold, numbing, and flavorful experience that mimics the restaurant's vibrant and glossy finish perfectly.
Instructions
- Rinse and trim asparagus; cut into 2-inch pieces.
- Mince garlic and ginger.
- Slice scallion (for garnish, optional).
- In a small bowl, mix soy sauce, oyster sauce, sugar, rice vinegar, cornstarch, water, and sesame oil to make the sauce.
- Heat wok over medium-high heat and add vegetable oil.
- Add Sichuan peppercorns and dried red chilies; stir-fry until fragrant, 30 seconds.
- Add garlic and ginger; stir-fry 15 seconds.
- Add asparagus; stir-fry 2-3 minutes until crisp-tender.
- Stir sauce, pour into wok.
- Stir-fry until asparagus is coated and sauce is glossy and thickened, ~1 minute.
- Transfer to serving dish, garnish with scallion.
- Serve immediately.
Substitution
Sichuan-Style Asparagus from PF Chang's copycat menu offers a vibrant dish where fresh asparagus is stir-fried with fragrant Sichuan peppercorns and dried red chilies for a signature numbing spice. If Sichuan peppercorns are unavailable, you can substitute with a blend of black pepper and a small pinch of ground cloves to mimic the unique flavor. For a gluten-free version, replace soy sauce and oyster sauce with tamari or coconut aminos to maintain the umami profile. When preparing, ensure the asparagus spears are trimmed and uniformly cut for even cooking, and pre-mix the sauce to help it thicken quickly during stir-frying. Your choice of oil should have a high smoke point, like vegetable or canola, to prevent burning at high heat in the wok.
Tips
Make sure to rinse asparagus thoroughly and trim tough ends to ensure tenderness. When stir-frying Sichuan peppercorns and dried red chilies, keep the heat medium-high to release their flavors without burning. Mixing the sauce ingredients in advance and stirring well keeps the cornstarch evenly distributed, preventing lumps during cooking. Your asparagus should be cooked until crisp-tender, as overcooking will result in mushy texture and loss of vibrant color.
Nutritions
Sichuan-Style Asparagus from PF Chang's offers a low-calorie, nutrient-rich dish packed with vitamins A, C, and K from fresh asparagus spears. The use of garlic and ginger contributes antioxidants and anti-inflammatory properties, enhancing the meal's health benefits. Soy sauce and oyster sauce provide a savory umami flavor while adding modest amounts of sodium, so mindful seasoning can keep the dish heart-healthy. Your inclusion of sesame oil introduces healthy fats, balancing flavor and nutrition in this vibrant stir-fry.
Storage
Store your Sichuan-Style Asparagus in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Consume within 2-3 days for optimal flavor and texture, reheating gently in a wok or skillet to preserve the vibrant, glossy sauce. Avoid freezing, as the asparagus may become mushy and lose its crispy texture upon thawing.
Variation or Alternatives
You can substitute fresh asparagus with broccolini or green beans for a different texture while maintaining the dish's vibrant green color. Toasting the Sichuan peppercorns for a minute before adding oil intensifies their numbing flavor, enhancing the overall taste. For a vegan variation, replace oyster sauce with mushroom soy sauce or hoisin sauce to keep the umami depth without animal products.
Allergies
The Sichuan-Style Asparagus contains soy sauce and oyster sauce, which are common allergens for individuals with soy or shellfish allergies. The dish also includes sesame oil, a known allergen for some people, and the possibility of cross-contamination with sesame seeds or nuts should be considered. Your best option is to check with the restaurant about ingredient substitutions if you have any food allergies.
Why this recipe?
Sichuan-Style Asparagus at PF Chang's is celebrated for its bold, authentic flavors combining spicy Sichuan peppercorns with fresh, tender asparagus, creating a vibrant and addictive taste experience. The dish perfectly balances heat and freshness, making it a standout choice among Asian-inspired appetizers. You'll find its unique blend of spices and crisp texture refreshing, making it worth replicating at home for an authentic culinary adventure. Mastering this recipe allows you to enjoy restaurant-quality Sichuan flavors tailored to your taste preferences.