From nancyaery@hotmail.com Tue Oct 2 16:43:55 2001 Date: Fri, 28 Sep 2001 11:35:20 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Thai Shrimp With Asparagus * Exported from MasterCook * Thai Shrimp With Asparagus Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Thai Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Large shrimp 1 teaspoon Salt 1 pound Fresh asparagus 1/2 cup Whole straw mushrooms - Fresh or Canned 4 Green onions 2 tablespoons Vegetable or peanut oil 3 Garlic cloves -- chopped 1 teaspoon Sugar 1/2 teaspoon Ground black pepper 1 tablespoon Thai fish sauce -- (nam pla) 1 tablespoon Oyster sauce 1/4 cup 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. - - - - - - - - - - - - - - - - - - Nancy