The last several weeks, I've been testing out various stir fry recipes. I have never made stir fry before, but now I think I may be addicted to it. There are so many ways to have it - you basically just pick your meat (if desired) and the veggie possibilities are limitless! Once summer comes, I know I'll be craving an even wider variety of vegetables but for now, I'm keeping it to one or two.
I found this recipe in my Williams-Sonoma cookbook, and it was so good! Also, I purchased my shrimp from Costco (which I've never done before) and also, was SOOO good! I was surprised by how meaty they were. The recipe calls to serve it with white rice, but I like to serve mine with short grain brown rice and I think that works great, too. Oh, and my kids aren't big fans of asparagus, so I substituted it for green beans - I love the versatility of stir fry!
Stir-Fried Shrimp & Asparagus
Original recipe by The Williams-Sonoma Cookbook, pg. 166
2 lb. large shrimp (prawns), peeled, with tail segments intact, and deveined
1 tsp each sea salt and Asian sesame oil
1 T tamari or light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled if thick and woody
2 T peanut or canola oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 green (spring) onion, including tender green parts, cut on the diagonal into 1" pieces
2 T Chinese rice wine or dry sherry (I just used rice vinegar)
Steamed White Rice for serving
Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2" long.
In a large wok or saute pan over medium-high heat, heat the peanut oil until it shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.
Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow bowl and serve at once with steamed rice.
I am happy that stir fry is something that everyone in my family enjoys - I hope you find the same thing in your house!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!