1 pound asparagus
2 tablespoons soy sauce
4 cloves garlic, chopped
1 teaspoon chili powder
2 to 3 tablespoons water
Trim the ends from the asparagus. Cut into smaller segments. You should have about 4 cups.
Combine the asparagus and soy sauce in a wok or large skillet. Cook over high heat, stirring continuously, for about 5 to 10 minutes, until the asparagus are singed and the soy sauce evaporates. Add the garlic during the last minute or so.
Remove the pan from the heat. Immediately add the chili powder and water, 1 tablespoonful at a time, stirring to dissolve the blackened soy sauce in the pan.
