This recipe for schezuan eggplant is a wonderful meat and veggie dish. Folks who love spicy food will approve. This dish comes from my Chinese mum, who makes the best food ever. To suit your preferences, change the amount of chili sauce. Serve with warm rice.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
- salt
- 1 wedge lemon
Instructions
- Heat oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 4 to 7 minutes.
- Remove from the heat and season with salt. Squeeze lemon wedge over top and serve.
Reviews
Great, awesome. I used the olive oil and garlic butter
This was so delicious! And so easy! Take it from someone who can burn water- this dish is so easy and sooooo good! I didn’t have lemon on hand but had lemon-pepper seasoning and sprinkled it on and it was a major success.
I’ve been trying to find a way to fix asparagus that my husband will like and this did the trick. He even ate the stems.
I usually steam or roast asparagus and this was a simple, flavorful change. I used extra garlic, of course!
quick and easy, will definitely be making again! I usually roast asparagus in the oven but this is a great way if you don’ t have much time