Thai-Style Asparagus with Chiles, Garlic, and Basil
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4
Ingredients
1 ½ pounds thin asparagus, rinsed and ends snapped1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon serrano chile or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise ⅛ inch thick2 tablespoons soy sauce or fish sauce1 teaspoon dark soy sauce (optional)1 tablespoon water 1 tablespoon granulated sugar 1 cup chopped fresh basil 3 large chiles of your choice, sliced on the diagonal into thin ovals, or 9 thin strips cut from a red bell pepper
Before You Begin
Adapted from a recipe by Nancie McDermott (author of Real Thai [1992]), this Thai-style side dish needs only simple grilled chicken or fish and steamed rice to round out its full flavors.
Instructions
- Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus is slightly undercooked, about 4 minutes for medium spears. Drain and pat dry with paper towels.
- 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 liquid almost evaporates, about 30 seconds.
- Add sugar; stir-fry another 30 seconds. Add the basil and sliced chiles; stir-fry until basil wilts. Serve hot or at room temperature.
Time
25 minutesYield
Serves 4Ingredients
1 ½ pounds thin asparagus, rinsed and ends snapped
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon serrano chile or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise ⅛ inch thick
2 tablespoons soy sauce or fish sauce
1 teaspoon dark soy sauce (optional)
1 tablespoon water
1 tablespoon granulated sugar
1 cup chopped fresh basil
3 large chiles of your choice, sliced on the diagonal into thin ovals, or 9 thin strips cut from a red bell pepper
Ingredients
1 ½ pounds thin asparagus, rinsed and ends snapped
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon serrano chile or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise ⅛ inch thick
2 tablespoons soy sauce or fish sauce
1 teaspoon dark soy sauce (optional)
1 tablespoon water
1 tablespoon granulated sugar
1 cup chopped fresh basil
3 large chiles of your choice, sliced on the diagonal into thin ovals, or 9 thin strips cut from a red bell pepper
Ingredients
1 ½ pounds thin asparagus, rinsed and ends snapped
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon serrano chile or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise ⅛ inch thick
2 tablespoons soy sauce or fish sauce
1 teaspoon dark soy sauce (optional)
1 tablespoon water
1 tablespoon granulated sugar
1 cup chopped fresh basil
3 large chiles of your choice, sliced on the diagonal into thin ovals, or 9 thin strips cut from a red bell pepper
Why This Recipe Works
To determine the best and easiest asparagus recipe for jumbo or medium spears, we tried boiling and microwaving. But in the end, steaming got our vote as the best asparagus cooking method. Not only was it faster than boiling, but it resulted in a more healthful plate of asparagus, peeled or not. And forget about microwaving asparagus entirely: It shriveled and dried the spears out.
Before You Begin
Adapted from a recipe by Nancie McDermott (author of Real Thai [1992]), this Thai-style side dish needs only simple grilled chicken or fish and steamed rice to round out its full flavors.
Instructions
- Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus is slightly undercooked, about 4 minutes for medium spears. Drain and pat dry with paper towels.
- 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 liquid almost evaporates, about 30 seconds.
- Add sugar; stir-fry another 30 seconds. Add the basil and sliced chiles; stir-fry until basil wilts. Serve hot or at room temperature.
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