Chinesestirfriedshrimpwithasparagus Recipes

STIR-FRY ASPARAGUS WITH SHRIMP

Steps:

• Cut 1-inch off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
• Heat up a wok and add the cooking oil until it's hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
• Add the asparagusinto the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
• Dish out and serve immediately with steamed white rice.

CHINESE STIR FRIED SHRIMP WITH ASPARAGUS

Steps:

• Peel, devein and butterfly the shrimp, leaving tails intact.
• Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
• Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
• Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
• Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
• Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
• Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
• Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

STIR-FRIED SHRIMP AND ASPARAGUS

Steps:

• 1. Shell and devein shrimp cut in 3 or 4 pieces if large. 2. Cut asparagus diagonally in 1-inch sections, discarding tough white ends then parboil. Mince ginger root. 3. Combine soy sauce, sherry, sugar and salt. 4. Heat oil. Stir-fry shrimp until pinkish. Add asparagus sections and ginger root and stir-fry a few times. 5. Add soy-sherry mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.