Stir-Fried Asparagus And Snake Beans With Chile Jam

Name: Stir-Fried Asparagus And Snake Beans With Chile Jam And Kaffir Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces; 1/2 cup (or more) hot water; 1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced; 3 cups vegetable oil; 2 cups thinly sliced red onions; 18 garlic cloves (about 3/4 cup), chopped; 10 small dried red chiles (such as chiles de arbol), soaked in water 30 minutes, drained; 1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained; 1/2 cup palm sugar; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons vegetable oil; 2 garlic cloves, minced; 1 pound slender asparagus spears, trimmed, cut into 2-inch lengths; 6 ounces snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths; 4 kaffir lime leaves; 1/2 cup low-salt chicken broth; 1 teaspoon sugar

Servings: persons

1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces
1/2 cup (or more) hot water
1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced
3 cups vegetable oil
2 cups thinly sliced red onions
18 garlic cloves (about 3/4 cup), chopped
10 small dried red chiles (such as chiles de arbol), soaked in water 30 minutes, drained
1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained
1/2 cup palm sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons vegetable oil
2 garlic cloves, minced
1 pound slender asparagus spears, trimmed, cut into 2-inch lengths
6 ounces snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths
4 kaffir lime leaves
1/2 cup low-salt chicken broth
1 teaspoon sugar

1
Remove any seeds from tamarind pulp and place pulp in mini processor. Add 1/2 cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 1/3 cup. Set aside.
2
Heat heavy large wok or skillet over medium heat. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
3
Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD:
4
Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.

2717

kcal

Calories

189

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces, 1/2 cup (or more) hot water, 1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced, 3 cups vegetable oil, and more.

Yes, Stir-Fried Asparagus And Snake Beans With Chile Jam And Kaffir Lime falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Asparagus And Snake Beans With Chile Jam And Kaffir Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions