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Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime Recipe

Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime Recipe

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

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Ingredients

Count

Nutrition

982

Calories

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Ingredients:

Serving

1 2- inch square seedless tamarind pulp (from 16-oz block; there may be some seeds), cut into pieces
1/2 cup (or more) hot water
1 1 1/4- inch-long piece fresh galangal
3 cups vegetable oil
2 cups thinly sliced red onions
18 garlic cloves (about 3/4 cup), chopped
10 small dried red chiles (such as chiles de arbol), soaked in water 30 minutes, drained
1/2 cup small dried shrimp (about 2 oz), soaked in water 30 minutes, drained
1/2 cup palm sugar
3 tbsp fish sauce (such as nam pla or nuoc nam)
2 tbsp vegetable oil
2 garlic cloves, minced
1 lb slender asparagus spears, trimmed, cut into 2-inch lengths
6 oz 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 tsp sugar

Directions:

For chile jam: Remove any seeds from tamarind pulp and place pulp in mini processor. Add 1/2 cup 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 1/3 cup. 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 chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.
For asparagus and snake beans: 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 chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.
Test-kitchen tip: To quickly chop the garlic called for in this recipe, use a mini processor instead of a knife.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	981.89 Kcal (4111 kJ)
Calories from fat	786.27 Kcal
		% Daily Value*
Total Fat	87.36g	134%
Cholesterol	4.3mg	1%
Sodium	837.44mg	35%
Potassium	465.07mg	10%
Total Carbs	58.35g	19%
Sugars	46.21g	185%
Dietary Fiber	4.23g	17%
Protein	4.37g	9%
Vitamin C	14.8mg	25%
Iron	2mg	11%
Calcium	68.9mg	7%

Amount Per 100 g
Calories	334.03 Kcal (1399 kJ)
Calories from fat	267.49 Kcal
		% Daily Value*
Total Fat	29.72g	134%
Cholesterol	1.46mg	1%
Sodium	284.89mg	35%
Potassium	158.21mg	10%
Total Carbs	19.85g	19%
Sugars	15.72g	185%
Dietary Fiber	1.44g	17%
Protein	1.49g	9%
Vitamin C	5mg	25%
Iron	0.7mg	11%
Calcium	23.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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