Thai Asparagus Recipe
 This is an excitingly different way of
cooking asparagus. The flavor is complemented by the addition of galangal
and chili. For variation, try this with broccoli or pak choi (bok choy).
The sauce also works very well with green beans. Not much ingredients are
required and the steps are relatively simple.
Ingredients: (Serves 4)
350 g/12 oz asparagus stalks
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
15 ml/1 tablespoon sesame seeds, toasted
2.5 cm/1 inch piece fresh galangal, finely
shredded
1 fresh red chili, seeded and finely chopped
15 ml/1 tablespoon Thai fish sauce
15 ml/1 tablespoon light soy sauce
45 ml/3 tablespoons water
5 ml/1 teaspoon palm sugar or light
muscovado (brown) sugar
Method:
Snap the asparagus stalks. They will break
naturally at the junction between the woody base and the more tender
portion of the stalk. Discard the woody parts of the stems.
Heat the oil in a wok and stir-fry the
garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is
just beginning to turn golden. Add the asparagus stalks and chili, toss to
mix, then add the fish sauce, soy sauce, water and sugar. Using two
spoons, toss over the heat for a further 2 minutes, or until the asparagus
just begins to soften and the liquid is reduced by half.
Carefully transfer to a warmed platter and
serve immediately.
Happy Cooking,
Carol |
