Thai shrimp with asparagus

4 servings

Ingredients

Quantity Ingredient
¾ pounds Large shrimp
1 teaspoon Salt
1 pounds Fresh asparagus
½ cup Whole straw mushrooms Fresh or Canned
4 Green onions
2 tablespoons Vegetable or peanut oil
3 Garlic cloves; chopped
1 teaspoon Sugar
½ teaspoon Ground black pepper
1 tablespoon Thai fish sauce (nam pla)
1 tablespoon Oyster sauce
¼ cup Chicken stock

Directions

SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths.

Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green.

Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside.

Cut the green onions, including part of the green tops, into 1½-inch lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds.

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