Normai Farang Pad Nam Man Hoi
Stir-Fried Green Asparagus with Oyster Sauce
It is asparagus season again, and I have to admit that I have come to prefer green asparagus over the white stalks. This is probably because green asparagus has
a more robust flavour and lends itself better to Asian dishes. A great example is the Thai
Ingredients for 2 servings
- 400g (14.1 oz) green asparagus
- 1 garlic clove
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tsp palm sugar
- 2 tbsp water or stock
- 2 tbsp vegetable oil
Preparation
- Wash the asparagus, snap off the woody ends and cut into 4–5 cm pieces.
- Blanch the asparagus pieces in boiling water for 3–4 minutes, then drain and set aside.
- Peel the garlic clove and cut into thin strips.
- Stir together the oyster sauce, soy sauce, palm sugar and water or stock in a small bowl until the sugar has dissolved.
- Place all ingredients within easy reach. The actual cooking happens very quickly and should not become stressful.
- Heat the oil in the wok over high heat.
- Add the garlic strips and stir-fry briefly until fragrant.
- Add the blanched asparagus and stir-fry for 1–2 minutes.
- Pour the sauce mixture over the asparagus and cook for another 1–2 minutes until the asparagus is just tender but still slightly crisp.
- Serve immediately with jasmine rice.
