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Tossed Asparagus PDF Print E-mail
Written by yorky   
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
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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.


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