Thai cuisine · Vegetable Dishes

Pad Nor Mai Farang

Green asparagus from the wok with plenty of garlic and oyster sauce, lightly charred outside and crisp inside.

Ingredients · for 4 servings

• 500 g green asparagus
• 6 cloves garlic
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 80 ml vegetable stock
• 3 tbsp vegetable oil
• 1/2 tsp white pepper

Instructions

1. Peel the lower third of the asparagus spears, snap off the woody ends, and cut the spears diagonally into 4 cm pieces.
2. Slice the garlic thinly and stir together the oyster sauce, soy sauce, sugar, cornstarch, stock and white pepper until smooth.
3. Heat the oil in a wok until very hot and fry the garlic slices for 20–30 seconds until golden at the edges, stirring constantly so they don't turn bitter.
4. Add the asparagus pieces and fry over the highest heat for 3 minutes until they turn bright green with a few browned spots.
5. Pour in the sauce, cover the wok, and steam for 1–2 minutes until the asparagus is tender-crisp and the sauce binds glossily.
6. Arrange on a warmed platter and serve immediately as a side with rice.