Thai-style asparagus w chiles~ garlic & basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| COOK'S ILLUSTRATED 5/6/93 | ||
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Garlic -- minced |
| 1 | tablespoon | Serrano or jalapeno chile -- |
| Minced | ||
| 1½ | pounds | Asparagus; snapped -- |
| Steamed | ||
| Slightly undercooked | ||
| 2 | tablespoons | Soy or fish sauce |
| 1 | teaspoon | Dark soy sauce (opt'l) |
| 1 | tablespoon | Water |
| 1 | tablespoon | Sugar |
| 1 | cup | Basil -- chopped |
| 3 | larges | Chiles of your choice -- |
| Slice | ||
| Diagonal into thin ovals -- | ||
| Or 9 thin strips cut | ||
| Red pepper | ||
Directions
Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface. Add garlic and minced chile; toss until garlic begins to turn golden, about 15 seconds. Add the asparagus; stir-fry until coated with oil, about 15 seconds. Add soy sauces and 1 tablespoon water; stir-fry until basil wilts. Serve hot or at room temperature.
Note: Adapted froma recipe by Nancie McDermott (author of Real Thai, Chronicle Books, 1992), this Asian-style dish needs only simple grilled chicken or fish and steamed rice to round out its full flavors.
Recipe By :
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