Thai Shrimp With Asparagus Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Large shrimp,
1 tsp: Salt,
1 lbs: Fresh asparagus,
1/2 cup: Whole straw mushrooms Fresh or Canned,
4: Green onions,
2 tbsp: Vegetable or peanut oil,
3: Garlic cloves, chopped
1 tsp: Sugar,
1/2 tsp: Ground black pepper,
1 tbsp: Thai fish sauce, nam pla
1 tbsp: Oyster sauce,
1/4 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 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.
Source from luhu.jp
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.
Source from luhu.jp