The easiest and tastiest way to enjoy this gorgeous vegetable. The combination of the knife skill of roll cutting (滚刀切) and water-starch coating method ensures every side of the asparagus is evenly coated with salt which greatly helps release the umami taste existed in the asparagus. When going to grocery shopping, you want the thickest stalk you can get. The sweetest, juiciest part of an asparagus is in its stalk; The thicker the stalk the more of that sweet, pale green flesh there is. To make use of it, you must pare away the tough dark green rind that sheaths the stalk. There is no question that you must peel it. If you don’t, you will end up discarding better than half of what is good to eat in an asparagus.
- 250g asparagus (with thick stalk)芦笋，roll cut滚刀切
- 1 and half tablespoons cooking oil
- ½ teaspoon salt
- ½ tablespoon corn flour生粉
- 2 tablespoons water
- Roll cut (滚刀切) asparagus into long strips (try to keep some skin on each one). How to roll cut? Simply make a diagonal cut at one end of the asparagus. Roll the asparagus. Roll the asparagus 1/4 – 1/3 of the way toward you. Make another diagonal cut to the asparagus. Keep roll cutting. Continue rolling and cutting the asparagus until you reach the end. Place the small pieces in a bowl. Set aside.
- Mix 1/2 tablespoon of corn flour with 2 tablespoons of water in a small bowl to make the water starch.
- Heat the cooking oil in a wok over high heat for 2 minutes. Add the asparagus and stir fry for 1 minute. Sprinkle the salt and stir fry for 1 more minute. Stir into the water starch in the wok. Mix it well with the asparagus and cook for another 1 minute.
- Move the asparagus in a plate. Serve.