Favourite Thai Shrimp with Asparagus
Favourite Thai Shrimp with Asparagus recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
shrimp
large |
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
asparagus
fresh |
|
| ½ | cup |
enoki mushrooms
whole, fresh or canned |
*
|
| 4 |
scallions, spring or green onions
|
|
|
| 2 | tablespoons |
vegetable oil
or peanut oil |
|
| 3 | cloves |
garlic
chopped |
*
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 1 | tablespoon |
fish sauce
nam pla |
|
| 1 | tablespoon |
oyster sauce
|
|
| ¼ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
shrimp
large |
|
| 5 | ml |
salt
|
|
| 453.6 | g |
asparagus
fresh |
|
| 118 | ml |
enoki mushrooms
whole, fresh or canned |
*
|
| 4 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
vegetable oil
or peanut oil |
|
| 3 | cloves |
garlic
chopped |
*
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
black pepper
ground |
|
| 15 | ml |
fish sauce
nam pla |
|
| 15 | ml |
oyster sauce
|
|
| 59 | ml |
chicken broth
|
|
Directions
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.
