How to Make Cambodian Stir-Fried Asparagus with Chili, Galangal and Lemongrass Asian Cooking Recipe Cuisine

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Cambodia Stir-Fried Asparagus with Chili, Galangal and Lemongrass


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 3-4 Servings

 2 tbsp peanut oil

 2 garlic cloves, finely chopped

 2 Thai chilies, seeded and finely chopped

 1 oz galangal, finely shredded

 1 lemongrass stalk, trimmed and finely sliced

 12 oz fresh asparagus stalks, trimmed

 2 tbsp tuk trey

 2 tbsp soy sauce

 1 tsp sugar

 2 tbsp unsalted roasted peanuts, finely chopped

 1 bunch fresh cilantro, finely chopped

Directions:

 Heat a large wok and add the oil. Stir in the garlic, chilies, galangal and lemongrass and stir-fry until they become fragrant and begin to turn golden.

 Add the asparagus and stir-fry for a further 1-2 minutes, until it is just tender but not too soft.
Stir in the tuk trey, soy sauce and sugar. Stir in the peanut and cilantro and serve immediately.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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