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The Cascade Kitchen: A fresh fry



One year ago I received a wok as a gift. It’s not a mighty cast iron wok that has battle wounds from working the streets of a Thai market, serving pad thai to many, but a simple, non-stick, modest one that has since been a staple in my kitchen.

The wok has held numerous yellow curries (that have previously been featured on Cascade Kitchen), my favourite stir fry sauce coating mounds of broccoli and tofu, and now it has been my partner in a new dinner fave: the citrus asparagus stir fry. This recipe was adopted from the website Bon Appetit, and has been modified to fit my likings.

I like this recipe not only because it’s super easy, but because it’s also got a healthy dose of greens to make you feel better than ever.

30 ml (2 tbsp) sesame oil
1 chili pepper, finely chopped
2 cloves garlic, crushed
1/2 yellow onion, diced
1 lb. asparagus, sliced into bite-sized chunks
30 ml (2 tbsp) butter
30 ml (2 tbsp) soy sauce
Sesame seeds, cilantro, and orange juice for garnish


  1. Heat your wok on high heat for 5 minutes. It will be hot enough when water droplets sizzle.
  2. Add sesame oil, chili peppers, garlic, and onion to the hot wok. Stir constantly for 2 minutes to give onions colour.
  3. Throw in asparagus, butter, and soy sauce. Stir constantly for several minutes until sauce thickens and asparagus becomes tender.
  4. Serve hot and garnish with cilantro, freshly squeezed orange juice, and toasted sesame seeds.

Image: Carissa Wiens/The Cascade

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