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.