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Thursday, May 6, 2010

Spicy Shrimp and Asparagus Stir-Fry

This is a great recipe to make when asparagus is in season. For even more spice, add 1 minced chili pepper or thai chili to the wok with the garlic.

2 TB Soy Sauce
1 tsp Cooking Sherry
1 TB Grated and Peeled Fresh Ginger
1 tsp Peanut Oil
1 pound Asparagus, trimmed and cut diagonally into 2-inch pieces
1 tsp Dark Sesame Oil
1 tsp Red Pepper Flakes
2 cloves Garlic, chopped
1 lb Large Shrimp, peeled and deveined
Salt and Pepper to taste

In a glass bowl combine soy sauce, sherry and ginger; set aside.

In a wok or large skillet, heat peanut oil over medium-high heat until hot. Add asparagus and stir fry 4 - 5 minutes or until tender-crisp, stirring frequently. Add sesame oil, garlic and pepper flakes and stir fry another minute.

Move vegetables to sides of wok or skillet and add shrimp to center of pan. Cook until shrimp turns pink, about 3 minutes.

Pour sauce over veggetables and shrimp and heat through 1 minute. Add salt and pepper to taste. Serve over brown or white rice.  Serves 4.

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