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


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

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
Directions:
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