From the Cantonese shrimp lexicon, here is a fast stir-fry that celebrates the delicious pairing of asparagus and shrimp. If your asparagus is on the thick side (over 1/2 inch), cut it lengthwise in half before cutting crosswise into lengths; that way it will cook in the allotted time.
1/2 cup chicken broth, preferably home-made,
or low-sodium canned broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons cornstarch
1/2 cup slivered almonds
2 tablespoons vegetable oil
3 scallions, white and green parts, chopped
2 teaspoons minced fresh ginger
1 pound thin asparagus, spears trimmed
and cut into 1/2 inch lengths
1-1/2 pounds medium shrimp, peeled and deveined
In a medium bowl, mix the broth, soy sauce, sherry, sugar, salt, and pepper. Add the cornstarch and stir to dissolve. Set aside.
Heat a large (12 inch) nonstick skillet over medium-high heat.
Add the almonds and toast, stirring occasionally, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.
Heat the same skillet over medium-high heat, add the oil, and swirl to coat the inside of the skillet with the oil. Add the scallions and ginger and stir-fry until fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Stir in the shrimp and cover. Cook until the shrimps are pink and firm, about 2 minutes. Add the soy sauce mixture, bring to a boil, and cook until thickened, about 30 seconds. Sprinkle with the toasted almonds. Serve immediately.
101 Recipes for Everybody's Favorite Seafood
By Rick Rodgers
Recipe Reprinted by permission.
This page created January 1999
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