Recipe - Thai Shrimp With Asparagus

Three fourths pound Large shrimp
1 teaspoon Salt
1 pound Fresh asparagus
One half cup Whole straw mushrooms
Fresh or Canned
4 Green onions
2 tablespoon Vegetable or peanut oil
3 Garlic cloves; chopped
1 teaspoon Sugar
One half teaspoon Ground black pepper
1 tablespoon Thai fish sauce (nam pla)
1 tablespoon Oyster sauce
One fourth cup Chicken stock

SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit
for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set
aside. Cut the asparagus diagonally into 2inch lengths. Bring a large pot
of water to a boil. Drop the asparagus into the water and blanch for a few
seconds or until it turns bright green. Remove and shower with cold water
to stop the cooking. If using canned mushrooms, drain and rinse them with
cold water; set aside. Cut the green onions, including part of the green
tops, into 1 1/2inch lengths. Heat a wok over mediumhigh heat. When hot
add the oil and garlic; toss until lightly brown. Turn the heat to high and
add the green onions and shrimp to the wok; stirfry together until the
shrimp turn bright orange and feel firm to the touch, about 30 seconds to a
minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster
sauce and chicken stock; stirfry together until the mixture is heated
through and sauce has a light cream consistency. This should take no more
than a few seconds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini