This is almost as close as you can get to authentic Chinese food in North America! The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée. You could substitute sugar snap peas for the asparagus.
Stir-Fried Shrimp, Asparagus, Lemon Grass, Onions and Chile-Garlic Sauce Ingredients
- 1 pound large (31 – 35 or 26 – 30) shrimp, peeled and deveined
- 3 tablespoons sake, divided
- 2 tablespoons cornstarch
- 3 tablespoons fish sauce, divided
- Peanut or sesame oil
- 2 tablespoons minced fresh ginger (or two teaspoons dried)
- 2 teaspoons granulated sugar
- 2 dried Thai chiles
- 1 tablespoon minced garlic (about three cloves)
- 2 tablespoons minced lemongrass (about one large stalk)
- 1/4 cup minced scallions (about three medium scallions)
- 1/2 pound asparagus, trimmed and bias-sliced into two-inch pieces
- Two to four fresh Thai chiles, thinly sliced
- 1 tablespoon Chili-Garlic Sauce
- 3 tablespoons Thai basil, sliced into chiffonade (regular basil, if necessary)
- Combine one tablespoon sake, one tablespoon fish sauce and the cornstarch in a small bowl. Mix this mixture until it’s smooth. Place the shrimp in a bowl and add the cornstarch slurry. Stir it to coat. Let the shrimp marinate at room temperature for 30 minutes.
- Heat a wok or large skillet over medium-high heat. Swirl some oil in the wok or skillet. Add the ginger, sugar, dried chiles, garlic, lemongrass, and chopped scallions. Stir-fry it all for one minute.
- Next, add the shrimp; cook, stirring, until the shrimp is slightly charred and barely opaque. It should take about four minutes. Add the asparagus and the remaining fish sauce and sake, then stir-fry for three minutes.
- Now add the sliced chiles and chow briefly. Add the chili-garlic sauce and toss to combine. Add the basil and serve with steamed rice.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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