Victoria's Asparagus & Shrimp Stir Fry
Spring time is nearly here which is a great time to find sweet, juicy, local asparagus. Asparagus & Shrimp Stir Fry make the perfect weeknight dinner.
INGREDIENTS
1 1/2 Pounds Asparagus
2 Tablespoons Fish Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
6 Tablespoons Vegetable Oil Divided
2 Tablespoons Minced Garlic
1/2 Pound Peeled & Deveined Large Shrimp
2 Large Sliced Shallots
1 Tablespoon Rice Wine
1/4 Teaspoon Freshly Ground Pepper
Wash the asparagus and then snap off the end of each asparagus stalk. I don’t like to cut them and feel that snapping is much better because the stalks will naturally bend just above the tough part. Next, cut the asparagus into 2 inch pieces on the bias. Set aside. In a small size bowl mixt together the fish sauce, soy sauce, oyster sauce and 1 tablespoon vegetable oil. Set aside. In a wok or large skillet add 3 tablespoons vegetable oil over a medium high heat. Add the minced garlic and cook for 15 seconds. Stir constantly. Add the shrimp and cook for 45 seconds. Stir in 1 tablespoon of the cooking sauce and cook for another 2 minutes. You will want the shrimp to be almost opaque all the way through. Remove from the heat and place into a medium size bowl and set aside. Wipe the wok or skillet clean with a paper towel and place back on the stove. Turn the heat to high and pour in the rest of the vegetable oil and add the shallots. Cook and stir constantly for 30 seconds. Add the asparagus and pour in the rest of the cooking sauce. Cook the asparagus in the sauce for 4 minutes. Add the shrimp back to the pan and cook for 2 more minutes. Remove from the heat and stir in the rice wine and pepper. Transfer to a serving platter and serve with steamed jasmine rice. Serves 4
