This shrimp and asparagus stir fry has the combination of the intensely savory flavor of the shrimp as a result of the combination of Worcestershire sauce and ketchup, and the lightly seasoned tender-crisp asparagus.
Recipe;
(Full explanation at tasteasianfood.com/shrimp-and... )
Ingredients:
For the asparagus:
500g asparagus (weight before cut)
4 cloves garlic, coarsely chopped
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
For the shrimp:
500g shrimp (weight after purchase)
3 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp Chinese wine
1.5 tbsp ketchup
1 tbsp scallion, cut into thin rings
Method:
For the asparagus:
- Discard the fibrous end. Peel off the fibrous surface except for the part near to the tip. Cut the asparagus crosswise into three to four sections.
- Add the asparagus (except the tip) and saute over medium heat, followed by adding the chopped garlic.
- Throw in the tips of the asparagus.
- Add all the seasonings: light soy sauce, sugar, salt, and white pepper.
- Remove from heat immediately.
For the shrimp:
- Clean the shrimp, the head, shell and devein. Leave the tail intact.
- Drain the shrimp in a wire mesh strainer, then spread them on a double-layered paper towel to absorb the extra water.
- Stir-fry over medium heat. Once both sides of the shrimp have turned to pink, add the seasonings.
- Reduce the seasonings to a thick sauce,
- Add the tips of the asparagus and the scallions back to the pan. Mix well.
- Transfer it to the plate line with a bed of asparagus stems.
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