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Written by yorky
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Sunday, 15 July 2007 |
Ingredients
- 350 gm Asparagus stalks, woody parts discarded
- 2 tblsp Vegetable oil
- 1 Garlic clove, crushed
- 1 tsp Sesame seeds, toasted
- 25 mm cube Fresh galangal, finely shredded
- 1 Fresh red chili, finely chopped
- 1 tblsp Fish sauce
- 1 tblsp Light soy sauce
- 3 tblsp Water
- 1 tsp Light brown sugar
 Method
Heat the oil in a wok and stir fry the garlic, sesame seeds and galangal for 3 or 4 seconds. Add the asparagus and chili and toss to mix. Add the fish sauce, soy sauce, water and sugar. Using two spoons toss over the heat for a further 2 minutes until the asparagus softens.
Carefully transfer to a dish and serve. |
Thai Salads 
