Sambal Asparagus
Spice up your meals with this spicy sambal asparagus recipe! This dish combines the bold flavors of sambal sauce with tender asparagus, making it a perfect and tasty vegetable dish for an authentic Malaysian meal at home!
Servings: 3 people
Ingredients
- 12 oz (375g) asparagus
- 2 tablespoons oil
- 1 1/2 - 2 tablespoons sambal use 2 tablespoons if you like spicy
- 4 oz (125g) medium-sized shrimp shelled and deveined
- 1/2 teaspoon fish sauce or salt to taste
- 1/4 teaspoon sugar
- 1-2 tablespoons water
Instructions
- Rinse the asparagus with water. Trim off 1 to 1.5 inches (2.5 to 4 cm) from the tough ends of the stems, then slice the stems in half. Cut the remaining asparagus into 2-inch (5 cm) lengths. Set aside. Heat oil in a wok, then add the sambal. Stir until you smell the spicy aroma of the sambal.
- Add the shrimp and stir thoroughly to coat them well with the sambal.
- Add the asparagus, fish sauce, sugar, and water. Continue stir-frying until the asparagus is just cooked through, about 1 minute. Be careful not to overcook. Serve hot.
Notes
- Traditionally, sambal is prepared fresh or bought ready-made from wet markets in Malaysia, and used immediately for cooking.
- In the US, I prefer making sambal in advance so I can store it in the refrigerator for convenience.
- I use more dried chilies to extend its shelf life. Fresh chilies lend a vibrant red color, whereas dried chilies appear duller.
- Trim and peel the asparagus as needed for optimal tenderness.
- Stir-fry the asparagus briefly to keep it crisp and green.
Nutrition
Serving: 3people | Calories: 24kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 62mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg