Shrimp with Asparagus & Mushrooms

Click to Enlarge	Shrimp with Asparagus & Mushrooms Thailand
	Serves Effort: Sched: DoAhead:	2 main ** 3/4 hr Part		A delicious light main course for when fresh asparagus is in season. Var: This dish can be made "gourmet" by keeping the asparagus, shrimp and mushrooms whole, making the sauce separately, arranging the main ingredients on a plate and spooning some sauce (all other ingredients) over. Too fussy for me.

8
1
1
2
2
1-1/2
3
1/3

oz
oz
#
cl

T
T
c

Shrimp
Black Mushroom
Asparagus
Garlic
Red Chili (1)
Oil
Oyster Sauce
Stock

Prep

Shell SHRIMP, cut in half if very large.
Soak BLACK MUSHROOMS in warm water for 1/2 hour, wring out, stem and cut into slices about 1/4" wide.
Crush and chop GARLIC fine.
Seed CHILI and slice into threads or thin rings.
Break tough ends off ASPARAGUS. Cut spears into thirds, keeping the pieces segregated. Bring some water to a boil, toss in the thick ends and boil for 1-1/2 minutes, then the middle sections and boil another 1 minute. Finaly toss in the tips and continue at a strong simmer until just tender, about 4 minutes. When tender, pour in enough cold water to stop the cooking but keep the asparagus warm.

Run

Heat OIL in a wok or large sauté pan and fry Garlic until garlic shows a touch of color, then stir in Mushrooms and fry stirring 1 minute.
Stir in Shrimp and Chilis, then Oyster Sauce and finally the Stock. Cook stirring about 3 minutes until shrimp are cooked through.
Stir in Asparagus and cook just long enough to heat through. Serve immediately with Jasmine rice.

NOTES:

Chilis: Fresnos or Holland Red will do fine here. For more information see our Chili page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch