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

Name: Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime
Yield: 8 Servings
Ingredients: 1 2-inch square seedless tamarind pulp (from 16-ounce 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 or peeled fresh ginger, thinly sliced; 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 árbol), soaked in water 30 minutes, drained; 1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained; 1/2 cup palm sugar; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons vegetable oil; 2 garlic cloves, minced; 1 pound slender asparagus spears, trimmed, cut into 2-inch lengths; 6 ounces 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

By Martin BoetzPhotographer Kana Okada

April 6, 2008

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