Ingredients Weight Measure
Rice, uncooked 4 cups
Salt 3/4 cup
Water 6 qts.
Asparagus, sliced diagonally 2" in size 4 lbs.
Olive oil 3/4 cup
Red onions, minced 4 small
Garlic, minced 24 cloves
Ginger, minced 4 tsp.
Cilantro, fresh, minced 4 Tbsp.
Red chile pepper to taste
Soy sauce 3/4 cup
Oyster sauce 9 Tbsp.
White vinegar 4 Tbsp.
Brown sugar 4 Tbsp.
Tofu, cut in 1" cubes 4 lbs.
Carrot, cut julienne for garnish 4 ea.
TABASCO® brand Habanero Sauce 4 tsp.


  1. Cook rice according to package directions.
  2. Add salt to water and bring to boil.
  3. Add asparagus. Par-cook 3-5 minutes.
  4. Remove asparagus and place in ice-cold water.
  5. When asparagus is cold, remove and set aside.
  6. Heat oil in saucepan.
  7. Add onions, garlic, ginger, cilantro and red chile pepper.
  8. Sauté until onions are transparent.
  9. Add soy sauce, oyster sauce, white vinegar and brown sugar.
  10. Add asparagus and tofu.
  11. Simmer 1 minute.
  12. Portion rice onto plates, place asparagus on top of rice, and garnish with carrot.

Yield: 14 servings