Thai-style stir-fried asparagus, with chicken
Very simple recipe from David Thompson’s Thai Food book. Pat nor mai farang - Pound the garlic and salt with a pestle and mortar. Heat up the pan, add oil, garlic and chopped asparagus, stir-fly about 3 minutes, until tender. Add 2 table spoon of stock of water, soy sauce and a pinch of sugar, simmer for another minute.
I cooked the chicken separately and mixed them after the vegetables were cooked.
Served with roasted potatoes and some vegetables cooked in a curry sauce aside a day ago.
The baby asparagus were bought in a Thai grocery.
