| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Meats |
Thai |
Seafood, Oriental |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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