09 January 2013,20:39 by

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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 :

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.


  • 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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