Thai Asparagus

12 oz asparagus stalks*
2 T vegetable oil
1 garlic clove, crushed
1 T sesame seeds, toasted
1 inch piece galangal, finely shredded
1 fresh red chili, seeded and finely chopped
1 T fish sauce
1 T soy sauce
3 T water
1 t brown sugar

*Or use broccoli or bok choy or green beans

Snap asparagus stalks and discard the woody parts of the stems.

Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.

Add the asparagus and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar. Toss over heat for 2 min. or until asparagus begins to soften and the liquid is reduced by half.

Serve immediately.

NOTE: galangal is similar looking to gingerroot. It is very difficult to find, and the recipe tastes fine if this ingredient is omitted altogether.