1 bunch asparagus, ends snapped off
1 tb sp oil
4 cloves garlic, chopped
3 stems lemon grass (white part only), finely chopped
3 tsp chopped red chili
2 sticks celery, cut into 3 cm pieces
100g green beans, cut into 3 cm pieces
1/2 red capsicum, cut into thin 3 cm pieces
1/2 tb sp chili sauce
1-2 tb sp fish sauce
1 tsp Golden Mountain Sauce
100 bean sprouts
1/4 cup roasted chopped peanut, optional
1/4 cup fresh coriander leaves
Cut the asparagus in 3cm pieces. Heat the oil in a wok or large frying pan. Add the garlic and lemon grass in to the wok and cook for 1 minute.
Add the chilies, celery and beans, stir-fry for 1 minute. Add asparagus and capsicum
to the wok, toss well, cover and steam for 1 minute.
Add the sauces to the wok and toss well. Add bean sprouts, toss again.
Serve with peanuts and coriander leaves scattered over the top.