Wok-Tossed Asparagus in Garlic

Măng Tây Xào Tỏi

Preparation info

  • Serves

    4-6

    as part of a Shared Meal
    • Difficulty

      Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

  • About

I WAS SURPRISED TO SEE ASPARAGUS GROWING EVERYWHERE IN DALAT. ASPARAGUS IS BECOMING POPULAR IN VIETNAMESE COOKING, WHICH, I AM TOLD, IS DUE TO ITS APHRODISIAC QUALITIES.

Ingredients

  • 14 stems asparagus, woody ends removed
  • 2 tablespoons vegetable oil
  • 3 garlic cloves

Method

Bring a saucepan or deep frying pan of water to the boil, add the asparagus and blanch for 2 minutes. Drain and refresh in iced water, then drain again and set aside.

Heat a wok over medium heat, then add the oil and stir-fry the garlic and shallots for 1 minute, or until fragrant. Add the asparagus and toss gently for 2 minutes. Add the fish sauce, sugar,