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Add a photoServings: 4
Ingredients
- 3/4 lb large shrimp
- 1 tsp salt
- 1 lb fresh asparagus
- 1/2 c. whole straw mushrooms, fresh or possibly canned
- 4 x green onions
- 2 Tbsp. vegetable or possibly peanut oil
- 3 x garlic cloves, minced
- 1 tsp sugar
- 1/2 tsp grnd black pepper
- 1 Tbsp. Thai fish sauce, (nam pla)
- 1 Tbsp. oyster sauce
- 1/4 c. chicken stock
Directions
- SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 min. Rinse thoroughly with cool 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 possibly till it turns bright green. Remove and shower with cool water to stop the cooking.
- If using canned mushrooms, drain and rinse them with cool 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 warm add in the oil and garlic; toss till lightly brown. Turn the heat to high and add in the green onions and shrimp to the wok; stir-fry together till the shrimp turn bright orange and feel hard to the touch, about 30 seconds to a minute. Add in the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together till the mix is heated through and sauce has a light cream consistency. This should take no more than a few seconds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 16 | 13% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1292mg | 54% |
| Potassium 375mg | 11% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.7g | 2% |
| Protein 20.32g | 33% |
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