Thai Asparagus Recipe

If you've never had asparagus cooked in the wok, do yourself a favor and try this delicious recipe. The zingy flavors of galangal and chili, coupled with the sweet and spicy sauce transform what can be a subtle taste into something of a sensation. Try this with broccoli or pak choi (bok choy). The sauce also works very well with green beans.

Ingredients: (Serves 4)

350 g/12 oz asparagus stalks

30 ml/2 tablespoons vegetable oil

1 garlic cloves, 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 a wok and add the oil. 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. Serve the asparagus immediately, with the sauce spooned over it.

Happy Cooking,

Carol