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Stir-Fried Asparagus And Snake Beans With Chile Jam And Kaffir Lime

Nutrition per serving    (USDA % daily values)
CAL
1020
FAT
281%
CHOL
4%
SOD
41%

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Ingredients for 8 servings

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)

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

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