Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
Ingredients:
Chile Jam:
1 2-inch square seedless tamarind pulp (from 16-ounce block-there may be some seeds), cut into pieces
1/2 cup (or more) hot water
1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced
3 cups vegetable oil
2 cups thinly sliced red onions
18 garlic cloves (about 3/4 cup), chopped
10 small dried red chiles (such as chiles de árbol), soaked in water 30 minutes, drained
1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained
1/2 cup palm sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
Asparagus and snake beans:
2 tablespoons vegetable oil
2 garlic cloves, minced
1 pound slender asparagus spears, trimmed, cut into 2-inch lengths
6 ounces snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths
4 kaffir lime leaves
1/2 cup low-salt chicken broth
1 teaspoon sugar
Instructions:
For chile jam:
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.
Heat heavy large wok or skillet over medium heat. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes and 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.
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.
For asparagus and snake beans:
Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves, and 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.
From epicurious.com