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Spring Asparagus and Shrimp Stir-Fry Recipe

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This recipe for Spring Asparagus and Shrimp Stir-Fry, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilyn Barton

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
2-3

 

 

 

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