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09 January 2013,20:39 by
J.Sujatha

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ASPARAGUS WITH GALANGAL AND CHILLI

This is an excitingly different way of cooking asparagus. The crunchy texture is retained and the flavour is complemented by the addition of galangal and fresh red chilli.
Serves :
4

Preparation Method :

  • Snap the asparagus stalks. They will break naturally at the junction between the woody base and the tender portion of the stalk when you bend the stems.
  • Discard the woody parts of the stems.
  • Heat the oil in a wok and stir-fry the garlic, sesame seeds, and shredded galangal for 3 - 4 minutes, until the garlic just begins to turn golden.
  • Add the asparagus stalks and chilli, toss to mix, and then add the fish sauce, soy sauce, water, and sugar.
  • Toss the mixture, using two spoons, over the heat for further 2 minutes, or until the asparagus just begins to soften and the liquid is reduced by half.
  • Carefully transfer the asparagus and sauce to a warmed serving platter and serve immediately.

INGREDIENTS

  • 350 grams asparagus
  • 2 tablespoons Cooking oil
  • 1 garlic clove, crushed
  • 1 tablespoon sesame seeds, toasted
  • 1 inch piece fresh galangal, finely shredded
  • 1 fresh red chilli, seeded and finely chopped
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons water
  • 1 teaspoon palm sugar or light muscovado (brown) sugar

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