1 cook's illustrated 5/6/93
1 tbsp vegetable oil
1 tbsp garlic -- minced
1 tbsp serrano or jalapeno chile --
1 minced
1 1/2 lb asparagus, snapped --
1 steamed
1 slightly undercooked
2 tbsp soy or fish sauce
1 tsp dark soy sauce (opt'l)
1 tbsp water
1 tbsp sugar
1 cup basil -- chopped
3 large chiles of your choice --
1 slice
1 diagonal into thin ovals --
1 or 9 thin strips cut
1 red pepper
A Recipe for
Thai-Style Asparagus W Chiles Garlic & Basil
Herb Tip |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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This Recipe for Thai-Style Asparagus W Chiles Garlic & Basil is one of thousands in the Recipes-to-go Asian Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This is a recipe for Thai-Style Asparagus W Chiles Garlic & Basil from the recipe cookbook of Recipes-to-go (Asian)
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The more you eat, the less flavor; the less you eat, the more flavor. |
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Hunger is the best sauce in the world. |
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Heat a wok or large, deep skillet over high heat. Add oil and swirl
to coat surface. Add garlic and minced chile; toss until garlic
begins to turn golden, about 15 seconds. Add the asparagus; stir-fry
until coated with oil, about 15 seconds. 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.
Recipe By :
Serves: 4
Thai-Style Asparagus W Chiles Garlic & Basil Recipe brought to you by Recipes To-Go