Stir Fried Asparagus Oyster Mushrooms And Shrimp In Garlic Sauce Kasma Loha Unchit 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.

SHRIMP AND ASPARAGUS STIR FRY

Steps:

• In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
• In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
• Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
• Once shrimps become opaque and a pink color, add asparagus.
• Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
• Serve with hot white rice as desired.
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CHICKEN STIR-FRIED WITH OYSTER MUSHROOMS AND SNOW PEAS

Steps:

• To make the marinade, in a large bowl, combine the salt, sugar, cornstarch, wine, and soy sauce and stir to dissolve the sugar and cornstarch. Add the chicken and mix to coat evenly.
• To make the flavoring sauce, in a small bowl, combine the sugar, white pepper, cornstarch, water, soy sauce, oyster sauce, and sesame oil and stir well.
• In a wok or large skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Add the ginger and stir-fry for about 30 seconds, or until fragrant. Add the chicken in a single layer and cook, undisturbed, for about 1 minute, or until it begins to brown. Using a spatula, flip the chicken and stir-fry for 1 to 2 minutes, or until it has taken on color but is still slightly undercooked. Transfer to a plate.
• Add the remaining 1 tablespoon oil to the pan and heat until hot. Add the onion and stir-fry for about 1 minute, or until fragrant. Add the mushrooms, snow peas, carrot, and 2 tablespoons of the water. Stir-fry for 1 minute, or until the water has evaporated. Repeat with the remaining 2 tablespoons water.
• Return the chicken and its juices to the pan and stir-fry briefly to finish cooking. Add the flavoring sauce and stir-fry for 1 minute. Transfer to a serving plate and serve.

STIR-FRIED ASPARAGUS

Steps:

• In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

SHRIMP & ASPARAGUS STIR-FRY

Steps:

• Cook rice as label directs.
• Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons sesame oil on medium heat for 1 minute. Add asparagus and cook 7-8 minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger; cook 5-6 minutes more, or until shrimp are opaque throughout, stirring occasionally.
• Stir in soy, lime, basil, and remaining sesame oil; remove from heat. Serve over rice.

STIR FRIED ASPARAGUS WITH MUSHROOMS

Steps:

• Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
• Add asparagus and sauté, stirring for 1 minute.
• Add salt, pepper and shallots; sauté 1/2 minute.
• Sprinkle with the coriander and serve.

STIR-FRIED ASPARAGUS, OYSTER MUSHROOMS AND SHRIMP IN GARLIC SAUCE - KASMA LOHA -UNCHIT

Steps:

• Trim and discard the fibrous bottom ends of the asparagus and cut the stalks at a slanted 45 degree angle into 1 1/2-inch lengths. Separate the oyster mushrooms into individual caps. Cut the larger ones in half, so that the pieces are bite-size. Shell, devein and butterfly the shrimp. Rinse and drain well. Chop the garlic finely. Heat a wok over high heat until it is hot and beginning to let off smoke. Swirl in the oil to coat the surface and wait 10-15 seconds for it to heat. When hot, stir in the garlic and follow with the shrimp. Stir-fry 15-20 seconds, or until the shrimp starts to turn pink. Toss in the asparagus and stir-fry half a minute. Add the mushrooms and continue to stir-fry another 20-30 seconds. Sprinkle in enough oyster sauce to lightly coat the vegetables. Stir-well. Then add enough fish sauce to season to taste. Cook until the asparagus is a vibrant green color, tender but crisp. Sprinkle with white pepper, stir and transfer to a serving platter. Serve warm with other dishes in a shared family-style meal.