Asparagus Thai-Style W/ Chilies, Garlic, & Basil Recipe - Cooking Index
Asparagus Thai-Style W/ Chilies, Garlic, & Basil Recipe - Cooking Index
| 1 tablespoon | Vegetable oil | |
| 1 tablespoon | Garlic - minced | |
| 1 tablespoon | Serrano or jalapeno chile - minced | |
| 1 1/2 lbs | 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 cups | Chiles of your choice - slice (large) | |
| Diagonal into thin ovals - or 9 thin strips cut | ||
| Red pepper |
1. Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface.
2. Add garlic and minced chile; toss until garlic begins to turn golden, about 15 seconds.
3. Add the asparagus; stir-fry until coated with oil, about 15 seconds.
4. Add soy sauces and 1 tablespoon water; stir-fry until basil wilts.
Serve hot or at room temperature.
Note: Adapted from a 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.
Source:
Cooks Illustrated May 1993/tpogue@idsonlince.com
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