Thai Asparagus from Thai Food and Cooking by Judy Bastyra and Becky Johnson
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 chilli.
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Ingredients
- 2 1/2 cm/1 in piece fresh galangal, finely shredded
- 1 fresh red chilli, seeded and finely chopped
- 15 ml/1 tbsp Thai fish sauce
- 15 ml/1 tbsp light soy sauce
- 45 ml/3 tbsp water
- 5 ml/1 tsp palm sugar or light muscovado (brown) sugar
- 350 g/12 oz asparagus stalks
- 30 ml/2 tbsp vegetable oil
- 1 garlic clove, crushed
- 15 ml/1 tbsp sesame seeds, toasted
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