Asparagus Braise

This asparagus braise uses a two-stage wok technique. The asparagus gets a 2-minute stir-fry first at smoking-point heat, then the wok covers for a 5-minute steam-braise with the lid lifted three or four times to toss everything. The combination produces some char from the initial high heat and tender-crisp texture from the steam.

The secondary vegetables (bamboo shoots, water chestnuts, celery, fresh mushrooms) go in only after the asparagus is mostly cooked through. They need just 3 more minutes covered, which keeps the snap of the water chestnuts and bamboo shoots rather than cooking them soft.

Cashews scattered over the finished dish are optional but add a satisfying crunch contrast.

A vegan side that comes together in 30 minutes.

Kitchen Tips

• Get the wok smoking before adding oil; a properly preheated wok prevents sticking and gives the asparagus char rather than steam
• Slice asparagus on the diagonal and keep the pieces thin for faster, more even cooking
• Don’t lift the cover more than the recipe suggests during the braise; too much peeking loses the trapped steam
• Prep all vegetables before heating the wok since this moves quickly once started

Variations

• Add aromatics: Toss in minced ginger or garlic with the secondary vegetables for a more assertive flavor
• Soy sauce finish: Drizzle a tablespoon of soy sauce or oyster sauce over just before serving for extra savory depth