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Full Online Book HomeLearning KitchenVegetables - Thai Shrimp With Asparagus
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Vegetables - Thai Shrimp With Asparagus Post by :tuanor Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1105

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Vegetables - Thai Shrimp With Asparagus

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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