Asparagus Thai-Style W/ Chilies, Garlic, & Basil

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Garlic - minced
1 tablespoon	15ml	Serrano or jalapeno chile - minced
1 1/2 lbs	681g / 24oz	Asparagus; snapped - steamed slightly undercooked
2 tablespoons	30ml	Soy or fish sauce
1 teaspoon	5ml	Dark soy sauce - (opt'l)
1 tablespoon	15ml	Water
1 tablespoon	15ml	Sugar
1 cup	146g / 5.1oz	Basil - chopped
3 cups	711ml	Chiles of your choice - slice (large) Diagonal into thin ovals

Recipe Instructions

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.

Hints

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/[email protected]

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