Title: Thai Shrimp with Asparagus
Categories: Thai Seafood Stirfry
Yield: 4 Servings
| 3/4 | lb | Large shrimp |
| 1 | ts | Salt |
| 1 | lb | Fresh asparagus |
| 1/2 | c | Whole straw mushrooms Fresh or Canned |
| 4 | | Green onions |
| 2 | tb | Vegetable or peanut oil |
| 3 | | Garlic cloves; chopped |
| 1 | ts | Sugar |
| 1/2 | ts | Ground black pepper |
| 1 | tb | Thai fish sauce (nam pla) |
| 1 | tb | Oyster sauce |
| 1/4 | c | 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.