Home › Vegetables

Thai-Style Asparagus

Share

Have your photo featured here. Send it to food@asiasoc.org
enlarge image

Have your photo featured here. Send it to food@asiasoc.org

Tender, crisp asparagus gets the Thai treatment with a spicy-sweet sauce.

Serves 2.

Ingredients

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

Directions

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)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.