Clay's Kitchen : Stalk and Shoot Recipes

Stalk and Shoot Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Shrimp With Asparagus

¾ pound large shrimp
1 teaspoon salt
1 pound 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 nam pla
1 tablespoon oyster sauce
¼ 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 ½-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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