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Ingredients at Firehouse Pantry

Asparagus & Shrimp Stir-Fry
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Recipe Created By: Robbie
Prep. Time:

2 cups water
1 bunch asparagus - ends trimmed, cut in 1" pieces
2 Tbls. sesame oil
1 clove garlic - minced
1 tsp. chopped fresh ginger
1 lb. raw jumbo shrimp - peeled, deveined, tails removed
2 Tbls. soy sauce
1 tsp. granulated sugar
1 tsp. dry sherry
salt and white pepper - to taste

Ingredients at Firehouse Pantry

-Bring water to a boil; add asparagus and boil for 3 minutes; drain and set aside.
-In a wok, sauté ginger and garlic in oil for 1 minute.
-Stir in shrimp and stir-fry for 3 minutes.
-Stir in asparagus, soy sauce, sugar, sherry, salt, and pepper and stir-fry for 2 minutes, or until shrimp is pink.

Make It A Meal: Serve with an accompaniment of Fried Rice and Crab Rangoon like Cavanaugh Inn's®

Visitor Comments

  • Nice Cantonese style dish. However, if you want a slightly more traditional method try this: Add the sugar, sherry, and 1 TBSP the soy sauce to the shrimp to coat before you blanch/shock the asparagus. The quick marinade enriches the natural flavor of the shrimp. Make a cooking sauce from remaining 1 TBSP soy, 1 TBSP of the sesame oil, 2 tsp cornstarch and ¼ C. stock or cold water. For stir fry, use 2 TBSP peanut oil in place of the sesame oil – veg. or canola are okay as well. Cook the same way (adding sauce with the asparagus) and top the dish with a sprinkle (about 1 TBSP) of toasted sesame seeds.

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