Shrimp and Asparagus Stir Fry

Submitted by threeovens

"This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb shrimp, peeled and de-veined
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2 tablespoons water
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 lb asparagus, cut into 2-inch pieces
• 1 green onion, chopped

directions

1. In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
2. In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
3. Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
4. Once shrimps become opaque and a pink color, add asparagus.
5. Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
6. Serve with hot white rice as desired.
7. .

Reviews

[DianaEatingRichly]

SO delicious! I've made it as written, but also subbed hoisin sauce when out of oyster sauce and, although it changes the flavor, it's still wonderful.

 

[PaulaG]

Once everything is prepped this recipe goes together quick. It was served over brown rice for an enjoyable lunch. Made for Aussie Swap.

 

[ejennema]

I made this with a few necessary modifications in my book. I stir fried (using less oil) the shrimp with the onions and garlic until just pink and then removed from the wok. I then added a bit more oil and stir fried the asparagus adding a tablespoon of shedded ginger for about 30 seconds and then added a few tablespoons of dry sherry and covered the wok briefly streaming the asparagus until tender crisp (checking a piece of asparagus until it was done as desired). Then returned the shrimp and added the sauce. I found the sauce to be too thick when cooked and added a splash of water, Chinese wine and a splash of soy sauce to thin it a bit. You could just use water and a little soy without the wine I am sure. This way keeps the shrimp from overcooking and keeps the sauce a little less thick with a little more flavor. The next time plan to make this with Black Bean Garlic sauce. I think it will be as great as this recipe!

 

[Michelle L.]

Really delicious! We had never cooked with oyster sauce before but recognized the flavor immediately. Made without the green onion and used stevia instead of sugar, but it was still tasty. So easy to prepare; the most laborious part was chopping the onion and shelling the jumbo shrimp. This one is a keeper!

 

[ellie_]

Very enjoyable dinner - and I had the oyster sauce but not the asparagus - this was great using a leek (instead of onion) and red bell pepper instead of the asparagus. I used less shrimp to make it for two people. Definitely a keeper. Thanks for sharing!