Thai Shrimp With Asparagus Recipe

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Thai Shrimp With Asparagus Ingredients

3/4 lb large shrimp
1 tsp salt
1 lb fresh asparagus
1/2 cup whole straw mushrooms fresh or cann, ed
4 green onions
2 tbsp vegetable or peanut oil
3 garlic cloves, chopped
1 tsp sugar
1/2 tsp ground black pepper
1 tbsp thai fish sauce (nam pla)
1 tbsp oyster sauce
1/4 cup chicken stock

A Recipe for
Thai Shrimp With Asparagus

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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This Recipe for Thai Shrimp With Asparagus is one of thousands in the Recipes-to-go Asian Cookbook.

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
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This is a recipe for Thai Shrimp With Asparagus from the recipe cookbook of Recipes-to-go (Asian)

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To prevent brown sugar from going hard,
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Food Tip
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Thai Shrimp With Asparagus

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Thai Shrimp With Asparagus 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 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.

Serves: 4

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