At a local vegetable shop, I found very thin Asparagus. I instantly though about cooking them into ‘Kimpira’, which is a Japanese stir-fry dish of vegetables that is seasoned with Mirin (OR Sugar) & Soy Sauce. Chilli is essential for this particular ‘Kimpira’. If you use Asparagus in regular thickness, cut each in half lengthways, so that Asparagus can be cooked quickly and seasoned better.
2 to 3 Servings
250g Asparagus *thin Asparagus recommended
1 to 2 teaspoons Oil *I used Sesame Oil
1/4 teaspoon Chilli Flakes *OR chopped Chilli as required
1 pinch Salt
Toasted Sesame Seeds
1/2 to 1 teaspoon Sugar
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
- I recommend to use Thin Asparagus. If you use Asparagus in regular thickness, cut each in half lengthways, so that Asparagus can be cooked quickly and seasoned better.
- Trim Asparagus, cut into 5cm in length.
- Combine all the Sauce ingredients in a small bowl.
- Heat Oil in a frying pan over medium heat and cook Asparagus and Chilli with 1 pinch Salt. When Asparagus is cooked but still crunchy, add the Sauce, and stir until the sauce is almost gone.
- Sprinkle with some Toasted Sesame Seeds and serve.