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

Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime
Photo by Kana Okada

Ingredients

  • 18 garlic cloves
  • ½ cup water
  • 6 ounces snake beans (Chinese long beans) or green beans
  • 4 kaffir lime leaves
  • 3 cups vegetable oil
  • ½ cup low-salt chicken broth
  • 1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds)
  • + 10 more ingredients
    • 2 cups red onions
    • 1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger
    • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
    • 2 garlic cloves
    • ½ cup small dried shrimp, soaked in water 30 minutes, drained
    • ½ cup palm sugar
    • 1 teaspoon sugar
    • small dried red chiles (such as chiles de árbol)
    • 2 tablespoons vegetable oil
    • 1 pound slender asparagus spears

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...

View full recipe at Epicurious

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