250 g/8 oz fresh green asparagus
1 small red capsicum (optional)
1 teaspoon finely chopped garlic
2 teaspoons green peppercorns in brine, crushed
1 tablespoon fish sauce
2 tablespoons Maggi seasoning (see Golden Mountain Sauce)
2 teaspoons sugar
1 teaspoon cornflour (cornstarch)
2 red chillies, sliced
2 tablespoons peanut oil
Wash asparagus and capsicum and dry well. (Wet vegetables make the oil spatter.) Snap tough ends off asparagus and cut spears into bite-sized pieces. Cut capsicum into strips of same size. Combine in a small bowl the garlic, crushed peppercorns, fish sauce, seasoning, sugar, cornflour and chilli, stirring until sugar dissolves.
Heat oil in a wok and stir-fry vegetables on high heat until colours intensify. Add 3 tablespoons water, cover and steam for 2 minutes or until just tender. Add flavouring mixture, stir until sauce boils and thickens slightly and serve immediately.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)