| Adventures in Thai Cooking & Travel Stir-fried Asparagus, Oyster Mushrooms | ||
| Home Page -> Recipe Index -> Stir-fried Asparagus | ||
| | Naw-mai Farang Pad Nahm Man Hoi A Recipe of Kasma Loha-unchit | |
More Recipes Cooking Classes Thai Cookbooks Food Articles Thai cooking does some wonderful things with vegetables. Try this one out! If you have trouble finding Thai oyster sauce, you can order it online from one of the online markets found on the website: look for the "Mae Krua" brand. Stir-fried Aspargus Ingredients
Trim and discard the fibrous bottom ends of the asparagus and cut the stalks at a slanted 45 degree angle into 1 1/2-inch lengths. Separate the oyster mushrooms into individual caps. Cut the larger ones in half, so that the pieces are bite-size. Shell, devein and butterfly the shrimp. Rinse and drain well. Chop the garlic finely. Heat a wok over high heat until it is hot and beginning to let off smoke. Swirl in the oil to coat the surface and wait 10-15 seconds for it to heat. When hot, stir in the garlic and follow with the shrimp. Stir-fry 15-20 seconds, or until the shrimp starts to turn pink. Toss in the asparagus and stir-fry half a minute. Add the mushrooms and continue to stir-fry another 20-30 seconds. Sprinkle in enough oyster sauce to lightly coat the vegetables. Stir-well. Then add enough fish sauce to season to taste. Cook until the asparagus is a vibrant green color, tender but crisp. Sprinkle with white pepper, stir and transfer to a serving platter. Serve warm with other dishes in a shared family-style meal. Recipe Copyright © 1998 Kasma Loha-unchit. All rights reserved. Options: Recipe index | Notes on Thai cooking | Return to top Other Pages: Best Thai brands | Thai markets | Kasma's Thai cookbooks | Articles on Thai food and culture | Thai cooking classes | ||
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