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Thai Peppered Asparagus

August 1, 2011

I have made this dish several times this summer because it’s so delicious and so versatile…it goes with any Asian meal

thai asparagus salad

and is very quick to make.  It has a spicy, peppery flavor that can steal the show of any meal.  This recipe comes from Appetite for China and serves four as a side.


1/2 T freshly ground peppercorn mix (or 1/2 T freshly ground black pepper)

1/4 c cilantro leaves and stems

1 clove garlic, chopped

1 bunch asparagus, cut into 1 1/2-inch lengths

1/2 pound green beans, cut into 1 1/2-inch lengths (or more asparagus)

1 t light brown sugar

2 T water

1 T Asian fish sauce

1 t red pepper flakes


In a small bowl, mix the freshly ground peppercorn mix (or freshly ground black pepper) with the cilantro leaves and stems.  Set aside.

Heat a wok or large skillet over medium-high heat until almost smoking.  Add the oil and swirl to coat.  Add the pepper, cilantro, and garlic and cook briefly until fragrant, about 30 seconds.  Add the asparagus, green beans and sugar and stir-fry for another minute. Add the water, cover, and steam for 2 minutes until the vegetables are crisp-tender.

Remove the lid and stir in the fish sauce and red pepper flakes. Cook for another 30 seconds or so to allow the flavors to blend, then transfer to a plate and serve.

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