Shrimp, Asparagus and Mushroom Stir-Fry

or
I Cooked Stir-Fry and It Was Fun!


Ingredients:

1/4 c. soy sauce
2 Tsp. sherry or dry white wine
1 garlic clove, minced (1/2 tsp. minced)
2 tsp. cornstarch
1 slice peeled fresh ginger, chopped or 1/2 tsp. ground ginger
3/4 lb. large shrimp, peeled and deveined (about 30 pieces)
3 Tsp. peanut oil
1/2 lb. asparagus (about 9), tough ends snapped off and cut on diagonal into 3/4 inch pieces
4 green onions, including some tender green tops, sliced
4 ounces mushrooms, sliced

(Note from Purple: Stir-fry isn't stir-fry without broccoli. Add it if you wish!)

In a medium bowl, whisk together soy sauce, sherry, garlic, cornstarch, and ginger. Add shrimp, toss to coat, and let stand at room temperature for 10 minutes.

In a wok or large skillet over medium-high heat, warm 1 1/2 Tsp. oil. When oil is hot, remove shrimp from marinade with a slotted spoon and add to wok. Reserve marinade. Stir-fry until shrimp turns pink, about 2 minutes. Transfer to a plate.

Add remaining 1 1/2 Tsp. oil to wok. When oil is hot, add asparagus, green onions, and mushrooms, and stir-fry until vegetables are tender, about 5 minutes. Return shrimp to wok along with reserved marinade and stir-fry until heated through and sauce is thickened, about 2-3 minutes. Serve immediately.

My review: Overall very tasty, but a little too salty from all that soy sauce. I served it over white rice and found myself mixing it all together to dull the flavor a bit.

My notes for next time:
- Use a bit less soy sauce
- Be generous with the vegetables, because that's a LOT of shrimp
- Make plenty of rice and start it early!
- Add broccoli!

Found in The Big Book of Easy Suppers by Maryana Vollstedt (2005), page 257