Stir-Fried Asparagus and Snake Beans With Chile Jam and Lime Leaves

Name: Stir-Fried Asparagus and Snake Beans With Chile Jam and Lime Leaves
Yield: Makes 8 servings (as part of a multi-course dinner)
Ingredients: 1 (2-inch) square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces; ½ cup (or more) hot water; 1 (1¼-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 ¾ cup), chopped; 10 small dried red chiles (such as chiles de árbol), soaked in water 30 minutes, drained; ½ cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained; ½ 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 Makrut lime leaves; ½ cup low-salt chicken broth; 1 teaspoon sugar

By Martin Boetz

February 28, 2008

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Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir LimeKana Okada

Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste—and look beautiful on the serving platter, too.

Recipe notes

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