6 tbsp. water
6 tbsp. oyster sauce
2 tbsp. rice wine
1 1/2 tsp. sugar
2 tsp. sesame oil
Mix all ingredients together in a small saucepan (reserve 1 tbsp to mix with 1 tsp of cornstarch for a slurry), bring to a boil, add cornstarch slurry and cook for a few minutes until thickened.
And here's the original recipe:
2 lbs. asparagus, washed & trimmed (snap off the woody ends)
1 tsp. salt
Soy sauce paste or oyster sauce (or the above sauce recipe)
1 cup of bonito (wood fish) shavings
1-2 tsp. toasted white sesame seeds (optional)
1. Bring a large pot of water to a boil, add 1 tsp. of salt and the asparagus and blanch 1 minute. Remove the asparagus to a colander to drain, then place on a chopping board, trim the ends and cut the spears in half.
2. If you like this dish served on the cool side (which I do), let the asparagus cool to room temp or refrigerate before adding the other ingredients. Otherwise, just arrange the asparagus on a serving platter, top with 1 cup of bonito shavings, then drizzle on the soy paste, straight oyster sauce, or the embellished oyster sauce (as per above recipe). For extra flair, sprinkle some toasted white sesame seeds on top.