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

Fish sauce and dried shrimp add earthy flavor to this side dish. The glossy kaffir lime leaves bring a citrusy, floral aroma and taste to the dish—and look beautiful on the serving platter, too.

Yield:

8 Servings (As Part Of A Multi-Course Meal)

Ingredients

1. CHILE JAM
2. =============
3. 1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces
4. 1/2 cup (or more) hot water
5. 1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced
6. 3 cups vegetable oil
7. 2 cups thinly sliced red onions
8. 18 garlic cloves (about 3/4 cup), chopped
9. 10 small dried red chiles (such as chiles de árbol), soaked in water 30 minutes, drained
10. 1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained
11. 1/2 cup palm sugar
12. 3 tablespoons fish sauce (such as nam pla or nuoc nam)
13. .
14. ASPARAGUS AND SNAKE BEANS
15. =============
16. 2 tablespoons vegetable oil
17. 2 garlic cloves, minced
18. 1 pound slender asparagus spears, trimmed, cut into 2-inch lengths
19. 6 ounces snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths
20. 4 kaffir lime leaves
21. 1/2 cup low-salt chicken broth
22. 1 teaspoon sugar

Directions

1. FOR CHILE JAM
2. Remove any seeds from tamarind pulp and place pulp in mini processor. Add 1/2 cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 1/3 cup. Set aside.
3. Heat heavy large wok or skillet over medium heat. Add galangal and dryroast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
4. Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.
5. FOR ASPARAGUS AND SNAKE BEANS
6. Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.

Notes: