From: Mrs. Chiang’s Szechwan Cookbook, by Chiang Jung-feng and Ellen Schrecker, Harper & Row, 1976.
Can optionally be prepared in advance and chilled before serving. The authors warn that “raw garlic and hot pepper flakes make this a powerful dish whose memory will linger on your breath for hours.” Reduce the amounts if you feel timid; I often do.
Asparagus Salad (Szechwan Style)
Ingredients
- 1 lb. asparagus
- 2 scallions
- 6-7 cloves garlic (maybe only 5 if fresh and potent)
- 1 inch piece of fresh ginger (a section about as big around as your finger when peeled)
- 1/4 tsp salt
Cooking
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 2 1/2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 1/2 tsp hot pepper flakes in oil (I've never been brave enough to add much more than 1/2 tsp if using the authentic ingredient. See Notes below.)
- 1/4 tsp ground, roasted Szechwan peppercorns (See Notes below.)
Instructions
Preparation
- Wash the asparagus, cut off the tough ends, and slice into sections. The authors recommend 2 inch sections, but I like them a bit shorter.
- Clean the scallions and chop into tiny pieces.
- Peel the garlic and ginger and chop coarsely. Put them in a steep-sided bowl or a mortar, add the salt, and mash into coarse paste.
Cooking
- Drop asparagus into 1-1/2 qt. boiling water. Bring back to a boil, then lower the heat and cook uncovered until tender but not mushy. The authors suggest 10 minutes, but I start checking at 4 minutes and never get close to 10.
- Drain the asparagus and put it in a serving dish. At this point I sprinkle on the chopped scallions, which the authors never mention after their preparation.
- Mix the sugar, salt, soy sauce, sesame oil, vinegar, hot pepper flakes in oil, and Szechwan peppercorns with the mashed garlic and ginger. Pour over the warm asparagus, making sure it is all covered, then serve.
Notes
- Hot pepper flakes in oil: You can buy this (even the filtered red chili oil would probably suffice), but it is much better if you make your own. It keeps. Heat 1/4 cup peanut oil in a small frying pan or saucepan over high flame until it just begins to smoke. Let it cool for a few seconds, (up to a minute). Add 1/4 cup crushed red pepper flakes. Warning: either step outdoors with the hot pan before you add the pepper, or wear a gas mask. The oil and flakes will foam up for a few minutes; when it subsides add 1/2 tsp salt and stir well.
- Ground, roasted Szechwan peppercorns: This isn’t hot, but is largely (in my opinion) responsible for the unique flavor of the dish. You can keep this, tightly covered, in the fridge for a couple of weeks, but it is best when freshly made. Put 2 or 3 Tbsp Szechwan peppercorns into a small, flat frying pan over low flame. Shake the pan gently for several minutes until the peppercorns become fragrant and turn dark brown. Don’t let them burn. When cool, pulverize; I use a blender, but you can use a mortar/pestle or rolling pin.