Asparagus stirfry

It is asparagus season at the moment. It has not been the best this year as a result of drought. However good asparagus can still be found. As a child I was led to believe that asparagus was always a dull green under cooked vegetable. It was nice as an adult to actually find out that I like this vegetable.Cooking the asparagus in a wok this way helps retain the crunchy characteristics of the asparagus.

Ingredients

350 g asparagus stalks

2 cloves garlic, crushed

2.5 cm piece fresh galangal, finely shredded

1 fresh red chilli, seeded and finely chopped

1 teaspoon sesame seeds,toasted

1 tablespoon fish sauce

1 tablespoon light soy sauce

3 tablespoons water

1 teaspoon palm sugar or brown sugar

Method

Bend and snap the asparagus stalks. They will naturally snap at the junction between the woody and tender section. Throw away the woody section. In a hot wok heat 2 tablespoons of oil and quickly stir-fry the garlic, sesame seeds and galangal, until the garlic is just beginning to colour. Add the asparagus stalks and the chilli and toss a few times in the wok to coat it with the dry ingredients, then add the fish sauce, light soy sauce, water and sugar. With the heat still on high, keep tossing the asparagus in the wok. When the asparagus has begun to soften, and the liquid in the wok has reduced by half, the dish is ready. This dish benefits from being eaten immediately.

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