Photo: Thomas J. Story
Total Time:
40 Mins
Yield:
Serves 4 to 6

"You wouldn't find fresh asparagus in Saigon when I was a kid," says chef Eric Banh, co-owner with his sister, Sophie, of Seattle's Monsoon and Ba Bar restaurants, "but it's the kind of thing that a fancy restaurant would serve [from cans]." Now that he and Sophie live in the Pacific Northwest, where spring asparagus is sweet, juicy, and abundant, they love to use it in spring dishes--like this savory shrimp stir-fry.

How to Make It

Step 1

Snap off the root end of each asparagus stalk. Slice the asparagus into 2-in. pieces on the bias so the resulting points echo the tapered tips of the asparagus. Set aside.

Step 2

Make the cooking sauce: Mix together sugar, fish sauce, soy sauce, "oyster" sauce, and 1/2 tsp. oil in a small bowl.

Step 3

Heat a large heavy skillet or wok over high heat and pour in 3 tbsp. oil. Add garlic and fry, stirring vigorously, until the garlic is just beginning to brown, 10 to 15 seconds. Toss in shrimp and cook about 30 seconds. Add 1 tbsp. cooking sauce, toss to coat, and cook, stirring frequently, until shrimp are almost opaque all the way through, about 2 minutes. Scrape shrimp and seasonings into a bowl and set aside.

Step 4

Wipe pan clean and place back over high heat. Pour in remaining 2 tbsp. oil and add shallots. Cook, stirring vigorously, until shallots are slightly browned--30 to 60 seconds. Add asparagus, toss, and pour in remaining sauce mixture. Cook asparagus until almost tender but still a little crunchy, 3 to 5 minutes depending on their thickness. Add shrimp mixture and toss to warm through.

Step 5

Pull off the heat. Stir in the rice wine and pepper and serve immediately, with rice.

Step 6

*Use mild Three Crabs brand for cooking; find in Asian markets and well-stocked grocery stores. The Banhs prefer vegetarian "oyster" sauce, made from mushrooms, to regular oyster sauce because they feel the quality is more consistent.

Step 7

Note: Nutritional analysis is per serving without rice.

Monsoon and Ba Bar, Seattle

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Ratings & Reviews

Thymekeeper's Review

PurdyGirlPeg
September 21, 2014
Made this last night. Very easy, quick and delicious! Next time I will reduce the fish sauce to 1 1/2 tbsp, though. It was just a tad salty for me. I used lobster instead of shrimp because I was too lazy to peel shrimp. ;) I just realized I forgot to add the wine and black pepper. It was still good, though!

CarlaCooker's Review

CarlaCooker
August 30, 2013
Wonderful recipe. Truly one of my favorites. Will definitely make this again!!!

cookinmama28's Review

Tierrasanta
May 01, 2013
I have made this with both shrimp and chicken and both turned out great. Delicious recipe!

PurdyGirlPeg's Review

Thymekeeper
April 19, 2013
Quick and delicious!

MMaui1's Review

cookinmama28
April 01, 2013
Very tasty, however, I'd reduce the fish sauce a little next time. Didn't have Shaoxing wine, so, following an Internet suggestion, I mixed equal parts mirin & sherry. I'd increase that ingredient some.

Tierrasanta's Review

MMaui1
March 24, 2013
I made this last night and loved it! So did everyone else. I will definitely make this again.

NikoSasso's Review

NikoSasso
March 10, 2013
N/A