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Favourite Thai Shrimp with Asparagus


Favourite Thai Shrimp with Asparagus recipe













Trans-fat Free, Good source of fiber, Low Carb


¾ pound shrimp
1 teaspoon salt
1 pound asparagus
½ cup enoki mushrooms
whole, fresh or canned
4 scallions, spring or green onions
2 tablespoons vegetable oil
or peanut oil
3 cloves garlic
1 teaspoon sugar
½ teaspoon black pepper
1 tablespoon fish sauce
nam pla
1 tablespoon oyster sauce
¼ cup chicken broth


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 19437% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 1287mg 54%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 14%
Sugars g
Protein 44g
Vitamin A 24% Vitamin C 19%
Calcium 8% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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