Thai shrimp with asparagus
Yield: 4 Servings
Ingredients:
- 3/4 lb Large shrimp
- 1 ts Salt
- 1 lb Fresh asparagus
- 1/2 c Whole straw mushrooms -Fresh or Canned
- 4 Green onions
- 2 tb Vegetable or peanut oil
- 3 Garlic cloves; chopped
- 1 ts Sugar
- 1/2 ts Ground black pepper
- 1 tb Thai fish sauce (nam pla)
- 1 tb Oyster sauce
- 1/4 c Chicken stock
Instructions:
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 1 1/2-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.
