1. Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds. 2. Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes). 3. Add asparagus and continue to cook until it begins to soften and color (2-3 minutes). 4. Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes). 5. Season with salt and pepper; toss until well mixed. 6. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
