Shrimp and Asparagus Stir-Fry Over Ginger Rice

Serves 4
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Ingredients

For the rice:

  • 1 cup uncooked jasmine rice
  • 2 cups water
  • 2-inch piece of fresh ginger, cut into 1/2-inch slices

For the stir-fry:

  • 1 cup white wine
  • 1 tablespoon fish sauce
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 cup fish stock or clam juice
  • 2 tablespoons peanut oil
  • 2-3 garlic cloves, peeled and sliced
  • 1-inch piece of ginger, peeled and sliced
  • 1 pound of fresh asparagus, cut into 2-inch pieces
  • 4 scallions, sliced

Directions

  1. Make the rice: Place rice, water, and ginger in 4-quart saucepan. Cover and bring to a boil over medium heat. When you see steam, turn heat to low and cook approximately 20 minutes. When done, remove ginger.  
  2. Make the shrimp: Combine white wine and fish sauce in a large bowl then add shrimp to marinate for 30 minutes.
  3. In a separate bowl mix cornstarch with fish stock and set aside.
  4. Heat a large sauté pan, chef’s pan or wok over medium to high heat, then add oil.
  5. Add garlic and ginger and cook until golden. Remove.
  6. Add asparagus and cook until crisp tender. Push to side of pan.
  7. Drain shrimp and reserve marinade. Add shrimp to pan and cook until pink.
  8. Mix reserved marinade with cornstarch mixture and add to stir-fry. Add garlic and ginger that was previously cooked, along with scallions. Cook until sauce is thickened and serve over previously prepared jasmine rice.

https://www.cutco.com/learn/shrimp-and-asparagus-stir-fry-over-ginger-rice