Joshuas Stir Fried Shrimp And Asparagus Recipes

Steps:

• 1. **** If you do not have a wok, use a large , deep, nonstick saute pan instead and toss ingreidients with a wooden spatchula. The wok should never be more than one third full. The food should have room to touch the hot sides of the wok.
• 2. ***** Prepare all ingreidients and assemble them before starting to cook as everthing cooks very fast.
• 3. First, the noodles. Bring plenty of water to a boil in a large pot. Add the noodles and stir to separate them. Remove the pot from the heat. Cover pot and let stand for 6 minutes. Drain the noodles thoroughly in a colander. Toss noodles with 1 tsp sesame oil, if you like.
• 4. Place the wok on high heat for 1-2 minutes until very hot. Add a drop of oil, if it sizzles, it is ready. Ad the remaining oil to the wok and swirl in pan to get all sides. Being very carefull not to spill out. It will start to smoke a little, don't worry but quickly then put the scallions and ginger into the hot oil - they will sizzle. Stir them around vigorously with the spatchula for about a minute, tossing to coat.
• 5. Push the scallions and ginger to one side Add the asparagus and stir for 1-2 mins as you did the other others previous.
• 6. Pour in the sherry and allow to simmer briefly, to allow the alcohol to burn off. Add the soy sauce and stir to mix with all ingedients.
• 7. Add the noodles and toss to mix. Now add the shrimp. Toss a minutes more, not too long as the shrimp is cooked and just needs to get hot. Taste and add more soy sauce if needed. Serve immediately.
• 8. **** I made this with the leek and potato soup. DELISH!!
• 9. Just thought i would show how the ginger and asparagus should look before cooking them. (Sorry, should have put at the top first) Peel the ginger first then cut.
• 10. This is how the asparagus should look cut up
• 11. This is how the ginger should look cut into matchsticks.

Steps:

• In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
• In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
• Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
• Once shrimps become opaque and a pink color, add asparagus.
• Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
• Serve with hot white rice as desired.
• .

Steps:

• Peel, devein and butterfly the shrimp, leaving tails intact.
• Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
• Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
• Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
• Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
• Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
• Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
• Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.