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.
Provided by Leslie in Texas
Categories Chinese
Time 36m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
- Peel the water chestnuts, rinse under cool water and slice thinly.
- Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
- Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
- Rinse the cilantro and coarsely chop the leaves.
- Trim the scallions and chop the entire length, including the green part. Place on the platter.
- These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
- Halve the onion. Peel and very thinly slice.
- When ready to serve, heat a large wok or frying pan over a high flame.
- As it is heating, assemble all the ingredients within reach.
- Add 1 tablespoon of oil to the hot pan and swirl around.
- Quickly sauté the sliced onions for 1 minute.
- When they appear to be half done, add the asparagus.
- Stir 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.
- Transfer to a platter and set aside while cooking the remaining ingredients.
- Return the pan to high heat and add 2 tablespoons of oil.
- Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
- Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
- Add salt and white pepper to taste.
- Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
- Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
- Drizzle with the sesame oil.
- Taste and adjust the seasoning, if needed.
- Transfer to a large platter and serve immediately, accompanied with fluffy white rice.
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Zaran Haider
[email protected]I love this recipe! The ginger and garlic sauce is so flavorful and the shrimp are always cooked perfectly. I serve it over rice or noodles and it's always a hit.
Mohomed Jehard
[email protected]This was my first time making ginger shrimp and it turned out great! The recipe was easy to follow and the shrimp were cooked perfectly. The sauce was flavorful and delicious. I served it over rice and it was a hit with my family.
Bijin Gurung
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the flavor of the sauce and the shrimp were cooked perfectly. I will definitely be making this again.
Thilina Madhusanka
[email protected]This recipe is a keeper! The ginger and garlic sauce was amazing and the shrimp were cooked to perfection. I served it over rice and it was a delicious and easy meal.
Francina Mamalesela Teffo
[email protected]The sauce was a bit too sweet for me, but the shrimp were cooked perfectly.
Drghulamali Drghulamali Gill
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better. The shrimp were cooked perfectly though.
Amy Bethell
[email protected]I'm not a big fan of shrimp, but this recipe changed my mind. The ginger and garlic sauce was so good, and the shrimp were cooked perfectly. I'll definitely be making this again!
Jenny Dari
[email protected]This was a quick and easy weeknight meal. The shrimp were cooked perfectly and the sauce was delicious. I added a little extra ginger and garlic to taste. Served over rice, it was a hit with the whole family.
Thushan ruparathna
[email protected]Easy to follow recipe. I used frozen shrimp and it turned out great! The sauce was flavorful and the shrimp were cooked perfectly. I served this over a bed of mixed greens and it was a light and healthy meal.
Country Roads
[email protected]Absolutely delicious! The ginger and garlic sauce was flavorful and perfectly balanced, and the shrimp were cooked to perfection. I served this over steamed jasmine rice and it was a hit with my family. Will definitely be making this again!