Thai Peppered Asparagus

By polloazul

Ingredients

• 1/2 tablespoon freshly ground peppercorn mix (or 1/2 tablespoon freshly ground black pepper)
• 1/4 cup cilantro leaves and stems
• 1 clove garlic, chopped
• 1 pound asparagus, cut into 1 1/2-inch lengths
• 1/2 pound green beans, cut into 1 1/2-inch lengths
• 1 teaspoon light brown sugar
• 2 tablespoons water
• 1 tablespoon Asian fish sauce
• 1 to 2 teaspoons red pepper flakes

Details

Servings 4

Preparation

Step 1

1. In a small bowl, mix the freshly ground peppercorn mix (or freshly ground black pepper) with the cilantro leaves and stems. Set aside.

2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base and sides. Add the pepper, cilantro, and garlic and cook briefly until fragrant, about 30 seconds. Add the asparagus, green beans, and sugar and stir-fry for another minute. Add the water, cover, and steam for 2 minutes until the vegetables are crisp-tender.

3. Remove the lid and stir in the fish sauce and red pepper flakes. Cook for another 30 seconds or so to allow the flavors to blend, then transfer to a plate and serve.