Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Large shrimp 3 Garlic cloves; chopped
1 ts Salt 1 ts Sugar
1 lb Fresh asparagus 1/2 ts Ground black pepper
1/2 c Whole straw mushrooms 1 tb Thai fish sauce (nam pla)
-Fresh or Canned 1 tb Oyster sauce
4 Green onions 1/4 c Chicken stock
2 tb Vegetable or peanut oil

SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let
sit for 5 minutes. Rinse thoroughly with cold water, drain and pat
dry; set aside. Cut the asparagus diagonally into 2-inch lengths.
Bring a large pot of water to a boil. Drop the asparagus into the
water and blanch for a few seconds or until it turns bright green.
Remove and shower with cold water to stop the cooking. If using
canned mushrooms, drain and rinse them with cold water; set aside.
Cut the green onions, including part of the green tops, into 1
1/2-inch lengths. Heat a wok over medium-high heat. When hot add the
oil and garlic; toss until lightly brown. Turn the heat to high and
add the green onions and shrimp to the wok; stir-fry together until
the shrimp turn bright orange and feel firm to the touch, about 30
seconds to a minute. Add the asparagus, mushrooms, sugar, pepper,
fish sauce, oyster sauce and chicken stock; stir-fry together until
the mixture is heated through and sauce has a light cream
consistency. This should take no more than a few seconds.

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