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Asparagus Thai-Style w/ chilies, garlic, & basil
* Exported from MasterCook Mac *
Asparagus Thai-Style w/ chilies, garlic, & basil
Recipe By : Cooks Illustrated May 1993/tpogue@idsonlince.com
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Vegetables
Ethnic
Amount Measure Ingredient -- Preparation Method
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-----COOK'S ILLUSTRATED 5/6 93-----
1 tablespoon Vegetable oil
1 tablespoon Garlic -- minced
1 tablespoon Serrano or jalapeno chile -- minced
1 1/2 pounds Asparagus; snapped -- steamed
slightly undercooked
2 tablespoons Soy or fish sauce
1 teaspoon Dark soy sauce (opt'l)
1 tablespoon Water
1 tablespoon Sugar
1 cup Basil -- chopped
3 large Chiles of your choice -- slice
diagonal into thin ovals -- or 9 thin strips cut
red pepper
1. Heat a wok or large, deep skillet over high heat. Add oil and swirl to
coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn
golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with
oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry
until basil wilts.
Serve hot or at room temperature. Note: Adapted froma recipe by Nancie
McDermott (author of Real Thai, Chronicle Books, 1992), this Asian-style dish
needs only simple grilled chicken or fish and steamed rice to round out its
full flavors.
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Per serving (excluding unknown items): 89 Calories; 4g Fat (35% calories from
fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 6mg Sodium
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