*  Exported from  MasterCook Mac  *

             Asparagus Thai-Style w/ chilies, garlic, & basil

Recipe By     : Cooks Illustrated May 1993/tpogue@idsonlince.com
Serving Size  : 4    Preparation Time :0:00
Categories    : Asparagus                        Vegetables
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----COOK'S ILLUSTRATED 5/6 93-----
   1      tablespoon    Vegetable oil
   1      tablespoon    Garlic -- minced
   1      tablespoon    Serrano or jalapeno chile -- minced
   1 1/2  pounds        Asparagus; snapped -- steamed
                        slightly undercooked
   2      tablespoons   Soy or fish sauce
   1      teaspoon      Dark soy sauce (opt'l)
   1      tablespoon    Water
   1      tablespoon    Sugar
   1      cup           Basil -- chopped
   3      large         Chiles of your choice -- slice
                        diagonal into thin ovals -- or 9 thin strips cut
                        red pepper

1.  Heat a wok or large, deep skillet over high heat.  Add oil and swirl to
coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn
golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with
oil, about 15 seconds. 4. 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.



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Per serving (excluding unknown items): 89 Calories; 4g Fat (35% calories from
fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 6mg Sodium