Asparagus with oyster sauce
1 tbsp(s), minced (or to taste)
2 clove(s), small, minced
1½ pound(s), cut into 2-inch pieces
Canned chicken broth
3 tbsp(s), or water
Crushed red pepper flakes
⅛ tsp(s), or to taste
- Heat oil over high heat in a large nonstick skillet. Add ginger and garlic; cook, stirring, until browned. Add asparagus and cook for 30 seconds.
- Add broth and cook, stirring occasionally, until asparagus are crisp-tender, about 3 to 5 minutes. Add oyster sauce and red pepper flakes; stir and cook until heated through, about 1 minute more. Remove from heat and serve immediately.
- Yields about 3/4 cup per serving.