Thai-Style Asparagus With Chiles, Garlic, & Basil - cooking recipe

Ingredients

1 1 tablespoon canola oil or 1 tablespoon saffola oil
1 tablespoon minced fresh garlic
1 tablespoon serrano peppers or 1 tablespoon jalapeno chile, minced
1 1/2 lbs asparagus, snapped, steamed, but slightly undercooked
2 tablespoons fish sauce (I use gluten-free) or 2 tablespoons 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

Preparation

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