Favourite Thai Shrimp with Asparagus
Favourite Thai Shrimp with Asparagus recipe 34
whole, fresh or canned
scallions, spring or green onions
or peanut oil
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.