Stir-Fried Asparagus and Snake Beans with Chilli Jam and Kaffir Lime

Ingredients for Stir-Fried Asparagus and Snake Beans with Chilli Jam and Kaffir Lime

• 1 2-inch square seedless tamarind pulp (from 450g block

• there may be some seeds), cut into pieces

• 120ml (or more) hot water

• 1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced

• 725ml vegetable oil

• 475ml thinly sliced red onions

• 18 garlic cloves (about 110g ), chopped

• 10 small dried red chillies (such as chillies de árbol), soaked in water 30 minutes, drained

• 120ml small dried prawns (about 60g ), soaked in water 30 minutes, drained

• 120ml palm sugar

• 45ml fish sauce (such as nam pla or nuoc nam)

• 2 tablespoons vegetable oil

• 2 garlic cloves, minced

• 450g slender asparagus spears, trimmed, cut into 2-inch lengths

• 170g snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths

• 4 kaffir lime leaves

• 1/2 cup low-salt chicken broth

• 1 teaspoon sugar

How to make Stir-Fried Asparagus and Snake Beans with Chilli Jam and Kaffir Lime

Remove any seeds from tamarind pulp and place pulp in mini processor. Add 120ml hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 80ml . Set aside.

Heat heavy large wok or skillet over medium heat. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chillies to same oil. Cook just until slightly darker in colour, about 10 seconds. Using slotted spoon, transfer chillies to bowl with galangal. Add prawns to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.

Combine galangal, garlic, and chillies from bowl, onions, and prawns in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in 60ml reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chilli jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.

Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chilli jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.