*  Exported from  MasterCook Mac  *
 
              Asparagus Thai-Style w/ chilies, garlic, & basil
 
 Recipe By     : Cooks Illustrated May 1993/tpogue@idsonlince.com
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Asparagus                        Vegetables
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----COOK'S ILLUSTRATED 5/6 93-----
    1      tablespoon    Vegetable oil
    1      tablespoon    Garlic -- minced
    1      tablespoon    Serrano or jalapeno chile -- minced
    1 1/2  pounds        Asparagus; snapped -- steamed
                         slightly undercooked
    2      tablespoons   Soy or fish sauce
    1      teaspoon      Dark soy sauce (opt'l)
    1      tablespoon    Water
    1      tablespoon    Sugar
    1      cup           Basil -- chopped
    3      large         Chiles of your choice -- slice
                         diagonal into thin ovals -- or 9 thin strips cut
                         red pepper
 
 1.  Heat a wok or large, deep skillet over high heat.  Add oil and swirl to
 coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn
 golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with
 oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry
 until basil wilts.
 
 Serve hot or at room temperature. Note: Adapted froma recipe by Nancie
 McDermott (author of Real Thai, Chronicle Books, 1992), this Asian-style dish
 needs only simple grilled chicken or fish and steamed rice to round out its
 full flavors.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving (excluding unknown items): 89 Calories; 4g Fat (35% calories from
 fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 6mg Sodium