Leslie in Texas's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
- 2Peel the water chestnuts, rinse under cool water and slice thinly.
- 3Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
- 4Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
- 5Rinse the cilantro and coarsely chop the leaves.
- 6Trim the scallions and chop the entire length, including the green part. Place on the platter.
- 7These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
- 8Halve the onion. Peel and very thinly slice.
- 9When ready to serve, heat a large wok or frying pan over a high flame.
- 10As it is heating, assemble all the ingredients within reach.
- 11Add 1 tablespoon of oil to the hot pan and swirl around.
- 12Quickly sauté the sliced onions for 1 minute.
- 13When they appear to be half done, add the asparagus.
- 14Stir 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.
- 15Transfer to a platter and set aside while cooking the remaining ingredients.
- 16Return the pan to high heat and add 2 tablespoons of oil.
- 17Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
- 18Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
- 19Add salt and white pepper to taste.
- 20Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
- 21Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
- 22Drizzle with the sesame oil.
- 23Taste and adjust the seasoning, if needed.
- 24Transfer to a large platter and serve immediately, accompanied with fluffy white rice.
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Nutritional Facts for Ginger Shrimp
Serving Size: 1 (154 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 190.9
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 1.6 g
- Cholesterol 42.5 mg
- Sodium 47.0 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 2.9 g
- Sugars 3.2 g
- Protein 9.4 g
The following items or measurements are not included: