Ingredients: |
Ingredients:
1 1/4 pounds asparagus, woody ends snapped off, stalks but on diagonal into 2-inch pieces
1/2 teaspoon sugar
1 1/2 tablespoons fish sauce, preferably Three Crabs brand*
2 teaspoons soy sauce
Scant 1 teaspoon vegetarian "oyster" sauce or regular oyster sauce
1/2 teaspoon plus 4 tablespoons vegetable oil, divided
1 tablespoon minced garlic
8 to 10 ounces peeled, deveined large shrimp
1 shallot, thinly sliced
1 teaspoon Shaoxing cooking wine
1/4 teaspoon coarsely ground pepper
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Directions: |
Directions:
Wash asparagus; set aside to drain. For the seasoning sauce, in a small bowl stir together the sugar, fish sauce, soy sauce, oyster sauce, and 1/2 teaspoon of oil. Set near the stove.
Heat a large wok or skillet over high heat. Swirl in 2 tablespoons of the oil. Add the garlic and stir-fry for about 15 seconds, until the garlic begins to brown a bit. Add the shrimp, cook about 30 seconds, then add 1 tablespoon of the seasoning sauce. Combine, stir, and cook for about 2 minutes, till the shrimp are nearly cooked through. Transfer to a bowl and set aside.
Rinse or wipe the pan clean. Replace it on high heat, then add the remaining 2 tablespoons oil. Add the shallot, cook for nearly 1 minute, until a little browned. Dump in the asparagus, then pour in remaining seasoning sauce. Stir-fry the asparagus to a tender, slightly crunchy state, 3 to 5 minutes. Add back the shrimp mixture and cook to reheat. Off heat, stir in the rice wine. Transfer to a plate, garnish with pepper, then eat immediately.
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This recipe for Spring Asparagus and Shrimp Stir-Fry is from