Ingredients

• 1 tablespoon light olive oil or
• canola oil or
• saffola oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon serrano peppers or
• jalapeno chile, minced
• 1 1/2 lbs asparagus, snapped, steamed, but slightly undercooked
• 2 tablespoons fish sauce or
• soy sauce(I use gluten-free)
• 1 teaspoon dark soy sauce(I omit it) (optional)
• 1 tablespoon water
• 1 tablespoon sugar
• 1 cup basil, chopped
• 2 large chilies, of your chiles, slice diagonal into thin ovals

Directions

1. Heat a wok or large, deep skillet over high heat.
2. Add oil, making sure bottom of pan is completely oiled.
3. Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
4. Add the asparagus; stir-fry until coated with oil, about 15 seconds.
5. Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
6. Serve hot.
7. Garnish with sliced chiles.
8. For Vegetarian do not use the fish sauce, use the soy sauce.