posted by kothie 12-16-99 10:42 PM
Thai Shrimp with Asparagus
Category: Seafood, Stir-fry, Thai
Yield: 4 servings
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
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
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