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This makes a wonderful, highly flavorful dish. Thai cooking is not only fun, but it has such a unique, clean taste. Serve this with our Thai Garlic-Basil Rice.


Preparation Time: 1 Hour    Serving Size: 6

  • 1 pound fresh asparagus
  • (1) 15 ounce can whole straw mushrooms
  • 4 green onions
  • 1 pound large shrimp
  • 1 teaspoon salt
  • 2 tablespoons 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
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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 minute or two until it turns bright green. Remove and shower with cold water to stop the cooking. Drain and rinse the mushrooms with cold water; set aside. Cut the green onions, including part of the green tops, into 1 1/2 inch lengths. Shell and de-vein 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.  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 minute or two. Serve with our Thai Garlic-Basil Rice.


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