Pan-fried green asparagus with oyster sauce: Normai Farang Pad Nam Man Hoi
Green asparagus is the perfect base for a quick, aromatic wok dish during asparagus season. The Thai Normai Farang Pad Nam Man Hoi impresses with its savory sauce and is on the table in just a few minutes. It works just as well as a side dish with a full Thai menu as an easy weekday dinner.
Ingredients for 2 people Normai Farang Pad Nam Man Hoi
| Green asparagus | 400 g |
| Garlic clove | 1 piece |
| Oyster sauce | 3 tbsp |
| Light soy sauce | 1 tbsp |
| Palm sugar | ½ tsp |
| Water or broth | 2 tbsp |
| Vegetable oil | 2 tbsp |
Preparation
- Wash the asparagus, trim off the woody ends, and cut into 4–5 cm pieces.
- Blanch the asparagus pieces in boiling water for 3–4 minutes, then drain and set aside.
- Peel the garlic clove and cut into fine slivers.
- Mix the oyster sauce, soy sauce, palm sugar, and water or broth in a small bowl until the sugar has dissolved.
- Place all the ingredients within easy reach. The actual preparation is very quick and should not become stressful.
- Heat the oil in the wok until very hot.
- Add the garlic slivers and fry briefly until they start to smell fragrant.
- Add the blanched asparagus and stir-fry for 1–2 minutes.
- Pour the sauce mixture over the asparagus and fry everything for another 1–2 minutes until the asparagus is still slightly al dente.
- Serve immediately with jasmine rice.
