Recipe by luvinlif2k
This was the result of a very poorly followed recipe. We were pleasantly surprised with the result and will be checking out local Weight Watchers groups tomorrow. The asparagus can be either fresh or frozen. I used frozen and that worked out just fine. Also, if you like more heat, increase the amount of chili paste.
Top Review by Karen Elizabeth
Very easy and very good, a nice chilli tang but not so much that it overpowers the shrimp and asparagus! Quickly prepared, making it a great midweek supper. I didn't have the water chestnuts, so used beansprouts instead, they were very good with this dish! Thanks for a super, light meal, made for My-3-Chefs November 2008
- 1 (8 ounce) package angel hair pasta, cooked al dente
- 3 tablespoons peanut oil
- 4 garlic cloves, chopped
- 1 teaspoon chili paste (sambal oelek)
- 2 cups asparagus, cut in 1-inch pieces
- 1 lb medium shrimp, peeled & deveined
- 1 (5 ounce) can sliced water chestnuts
- 1⁄4 cup soy sauce
- 1 teaspoon fresh ginger, crushed
- 1 tablespoon sugar
- 1 tablespoon cornstarch, dissolved in 1 Tbsp. water
- 1⁄2 cup water, to thin sauce
Directions See How It's Made
- In a wok, heat oil.
- Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside.
- Add garlic and stir-fry until just beginning to color.
- add chili paste, stir-fry 30 seconds.
- Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning.
- Add water chestnuts and cover until heated through.
- Whisk together soy sauce, ginger and sugar.
- Return shrimp to wok and add soy sauce mixture. Heat through.
- Add cornstarch mixture to wok, stirring constantly.
- Add water while stirring until sauce is a satisfactory consistency.
- Add cooked pasta and mix thoroughly.