Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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