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Shrimp and Asparagus Stir Fry
Makes 4 servings
Time to Prepare: 0:30
Time to Cook: 0:20
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Ingredients
3/4 lb Crustaceans, shrimp, mixed species, raw 1 tsp Salt, table 1 lb Asparagus, raw 1/2 cup Mushrooms, raw 4 med Onions, spring or scallions (includes tops and bulb), raw 2 tbls Oil, vegetable, sunflower, linoleic (less than 60%) 3 clove Garlic, raw 1 tsp Sugars, granulated 1/2 tsp Spices, pepper, black 1 tbls Sauce, fish, ready-to-serve 1 tbls Sauce, oyster, ready-to-serve 1/4 cup Soup, chicken broth, canned, prepared with equal volume water, commercial
Directions
1. Peel and de-vein the shrimps.
2. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry. Set aside.
3. 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.
4. Slice mushrooms, set aside.
5. Cut green onions, including part of the green tops, into 1 1/2 -inch lengths. Set aside.
6. Heat a wok over medium-high heat. When hot, add the oil and garlic; toss until lightly brown.
7. 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.
8. 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.
2. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry. Set aside.
3. 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.
4. Slice mushrooms, set aside.
5. Cut green onions, including part of the green tops, into 1 1/2 -inch lengths. Set aside.
6. Heat a wok over medium-high heat. When hot, add the oil and garlic; toss until lightly brown.
7. 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.
8. 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.
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