Spicy Asparagus

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Spicy Asparagus

 

1 lb. asparagus stalks

2 tablespoons vegetable oil

1 garlic clove, crushed

1 tablespoon sesame seeds, toasted

1in piece fresh galangal, finely shredded

1 fresh red chilli, seeded and finely chopped

1 tablespoon fish sauce, I used soy sauce

1 tablespoon light soy sauce

2 tablespoons water

1 teaspoon palm sugar or light muscovado (brown) sugar

 

Snap the asparagus stalks. The asparagus breaks 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 chilli. Toss to mix then add the fish sauce, soy

sauce, water and sugar. Using two spoons, toss over the heat for another 2

minutes or until the asparagus just begins to soften and the liquid is reduced

to half.

Carefully transfer to a warmed platter and serve immediately.

Serves 4.