Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

COOK'S ILLUSTRATED 5/6/93
1 tb Vegetable oil
1 tb Garlic -- minced
1 tb Serrano or jalapeno chile --
Minced
1 1/2 lb Asparagus; snapped --
Steamed
Slightly undercooked
2 tb Soy or fish sauce
1 ts Dark soy sauce (opt'l)
1 tb Water
1 tb Sugar
1 c Basil -- chopped
3 lg Chiles of your choice --
Slice
Diagonal into thin ovals --
Or 9 thin strips cut
Red pepper

Heat a wok or large, deep skillet over high heat. Add oil and swirl
to coat surface. Add garlic and minced chile; toss until garlic
begins to turn golden, about 15 seconds. Add the asparagus; stir-fry
until coated with oil, about 15 seconds. 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.

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