Recipe by Leslie in Texas
Another delicious recipe from Mary Nell Reck's "Cooking Lesson" series in the Houston Post. This one came out on October 10, 1987. The various ingredients may be chopped and prepared early in the day but the cooking must take place just before serving if you are going to serve this hot. It is also quite good served at room temperature or cold. It doesn't reheat very well, as the shrimp have a tendency to get tough and the asparagus will loose its crispness and bright color.
Top Review by UmmIbrahim
This had an excellent flavor and was so easy to make. I didnt have any fresh asparagus around so I used canned, which I added at the end. I recommend using the fresh however, the canned is just a little too soggy. I put this over jasmine rice which I spiced with some grated fresh ginger and white pepper. We enjoyed it so much, thank you!
- 1 lb fresh asparagus
- 8 fresh water chestnuts
- 2 fresh jalapeno peppers
- 2 1⁄2 inches fresh ginger
- 1⁄2 cup fresh cilantro leaves, packed
- 3 scallions
- 1 small red onion
- 2 -3 tablespoons peanut oil
- 24 large shrimp, peeled, deveined, with tail section left on
- 1⁄2 cup pine nuts, toasted
- 1 1⁄2 teaspoons sesame oil
- white pepper
Directions See How It's Made
- Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
- Peel the water chestnuts, rinse under cool water and slice thinly.
- Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
- Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
- Rinse the cilantro and coarsely chop the leaves.
- Trim the scallions and chop the entire length, including the green part. Place on the platter.
- These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
- Halve the onion. Peel and very thinly slice.
- When ready to serve, heat a large wok or frying pan over a high flame.
- As it is heating, assemble all the ingredients within reach.
- Add 1 tablespoon of oil to the hot pan and swirl around.
- Quickly sauté the sliced onions for 1 minute.
- When they appear to be half done, add the asparagus.
- Stir fry, stirring constantly with a spatula or wooden spoon, until the onions are tender and a light brown and the asparagus is bright green, about 1 minute.
- Transfer to a platter and set aside while cooking the remaining ingredients.
- Return the pan to high heat and add 2 tablespoons of oil.
- Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
- Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
- Add salt and white pepper to taste.
- Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
- Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
- Drizzle with the sesame oil.
- Taste and adjust the seasoning, if needed.
- Transfer to a large platter and serve immediately, accompanied with fluffy white rice.