I’ve been eating this delicious stir-fry dish for years at home and now I finally made it myself. I got to use my wok pan which is fun and the whole dish requires one cutting board, one wok pan, one paring knife, and a wooden spoon. Simple and tasty!
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| ©EverydayCookingAdventures 2013 |
I used a shallot because I didn’t have a white onion but otherwise I stuck to my mom’s recipe. I also made Rice-a-Roni Fried Rice as my rice, which gave it even more oomph. I think next time I might add a can of water chestnuts because I love those things! It came out just like I remembered and filled us both up. We have leftovers for 1 lunch tomorrow too. Here’s my shrimp with asparagus:
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| Shrimp with Asparagus & Rice ©EverydayCookingAdventures 2013 |
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| ©EverydayCookingAdventures 2013 |
Mom’s Shrimp with Asparagus and Rice
Recipe By: Everyday Cooking Adventures’ Mom, 2013
Serves: 2-3 people
Serves: 2-3 people
Ingredients:
- white or brown rice
- 1 lb. uncooked, deveined medium shrimp
- 5+/- spears of asparagus, depends on how thick they are
- peanut oil
- sesame seeds
- 1/2 white onion
- 1/3 cup white wine
- 2 TBSP soy sauce
Directions:
1. Start rice in saucepan according to package directions.
2. In a large frying pan or wok add a TBSP of peanut oil and warm over medium heat.
3. Rinse the shrimp, cut off/pull off tails and set aside. Dice the onion and slice asparagus into inch long pieces and set aside.
4. Once peanut oil is heated, add the asparagus. Saute for 4-5 minutes but do not let get browned, just softened a little.
5. Add the onion and white wine and let it simmer gently for 2 minutes to let the wine burn off a bit.
6. Add the soy sauce, sesame seeds and shrimp and saute for another 2-3 minutes until the shrimp is pink but not overdone.
6. Scoop the rice onto the plate and top with the shrimp, asparagus, and sauce. Drizzle sauce left in pan over the top. Serve immediately.
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