Why is asparagus good for your mental health? Why are there recipes on the MySahana website? Photo and Recipe provided by Beyond the Plate.
Serves 2 with rice
As with a
ll stir-fried dishes, you'll want to have all your garlic chopped and shrimp nicely peeled and marinated before you even heat the pan. It's the constant tossing and turning of ingredients that sears them to the point of doneness, keeping the shrimp in vermilion spirits and the asparagus in a healthy shade of green.
2 Tbsp vegetable or grapeseed oil
3 cloves of garlic, minced
Half-inch piece of fresh ginger, peeled and sliced
1 pound (450 grams) fresh shrimp, shelled and deveined with tails left on
Half pound (250 grams) fresh asparagus, bottom ends removed and sliced on the diagonal into one-inch pieces
2 ounces (55 grams) fresh shiitake mushrooms, stems removed and sliced
1 Tsp light soya sauce
2 Tsp sesame oil
Shrimp Marinade
2 Tbsp vegetable or grapeseed oil
1 Tsp Chinese rice wine
1 Tsp cornstarch
Pinch of salt
Stir together the ingredients for the marinade and add the shrimp mixing well to coat each piece. Set aside while you prepare.
When everything else has been minced, peeled and sliced, heat the oil in a wok on high, then add the garlic and ginger. Fry for a minute or so until fragrant, then add the asparagus and stir. Wait another minute, then add the mushrooms and shrimp along with any leftover marinade. Give the ingredients a good toss, then cover and lower heat to medium.
After two minutes, add the soya sauce and sesame oil, seasoning with salt to taste, and stir. Leave on heat for another 30 seconds to a minute, uncovered, for the flavors to blend, then promptly serve with rice.
This recipe can be made without shrimp as well.