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Name: Stir Fried Shrimp and Asparagus in Garlic Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb Extra Large Shrimp peeled and deveined; 1 tsp Sugar; 1/2 tsp Salt; 1/3 Cup plus 2 Tbsp Dry Sherry; 2 Tbsp Soy Sauce; 1 Tbsp Asian Broad Bean Chili Paste; 1 tsp Sherry Vinegar; 2 tsp Cornstarch; 2 Tbsp Vegetable oil; 6 Cloves Garlic Sliced Thin; 3 Large Scallions White parts chopped fine, green parts cut in 1 inch pieces; 2 Tbsp Fresh Ginger Grated; 1 1/2 lbs Asparagus Cut on bias 2 inch lengths

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INGREDIENTS

1 lb Extra Large Shrimp ; peeled and deveined
1 tsp Sugar
1/2 tsp Salt
1/3 Cup plus 2 Tbsp Dry Sherry
2 Tbsp Soy Sauce
1 Tbsp Asian Broad Bean Chili Paste
1 tsp Sherry Vinegar
2 tsp Cornstarch
2 Tbsp Vegetable oil
6 Cloves Garlic ; Sliced Thin
3 Large Scallions ; White parts chopped fine, green parts cut in 1 inch pieces
2 Tbsp Fresh Ginger ; Grated
1 1/2 lbs Asparagus ; Cut on bias 2 inch lengths

INSTRUCTIONS

1) Combine shrimp, sugar and salt in medium bowl. Let stand at room temperature for 30 minutes.

2) Whisk 1/3 Cup sherry, soy sauce, chili paste and vinegar together in bowl. Whisk cornstarch and remaining 2 Tbsp sherry together

in second bowl.

3) Heat oil and garlic in non-stick skillet over medium heat until garlic is just beginning to brown at edges, 3 to 4 minutes. Increase

heat to high, add scallion whites and ginger, and cook until fragrant, about 1 minute. Add asparagus and scallion greens, cover and

cook, stirring occasionally, until asparagus is crisp-tender, 2 to 4 minutes. Transfer vegetable mixture to bowl.

4) Add sherry-soy sauce mixture and shrimp to skillet and bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until shrimp are just cooked through, 3-5 minutes.

5) Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return vegetable mixture to skillet and toss to combine. Transfer to serving dish and serve.

NOTES

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Stir Fried Shrimp and Asparagus in Garlic Sauce

1 lb Extra Large Shrimp peeled and deveined
1 tsp Sugar
1/2 tsp Salt
1/3 Cup plus 2 Tbsp Dry Sherry
2 Tbsp Soy Sauce
1 Tbsp Asian Broad Bean Chili Paste
1 tsp Sherry Vinegar
2 tsp Cornstarch
2 Tbsp Vegetable oil
6 Cloves Garlic Sliced Thin
3 Large Scallions White parts chopped fine, green parts cut in 1 inch pieces
2 Tbsp Fresh Ginger Grated
1 1/2 lbs Asparagus Cut on bias 2 inch lengths

1) Combine shrimp, sugar and salt in medium bowl. Let stand at room temperature for 30 minutes.

2)  Whisk 1/3 Cup sherry, soy sauce, chili paste and vinegar together in bowl. Whisk cornstarch and remaining 2 Tbsp sherry together 
       in second bowl.

3) Heat oil and garlic in non-stick skillet over medium heat until garlic is just beginning to brown at edges, 3 to 4 minutes. Increase 
      heat to high, add scallion whites and ginger, and cook until fragrant, about 1 minute. Add asparagus and scallion greens, cover and 
      cook, stirring occasionally, until asparagus is crisp-tender, 2 to 4 minutes. Transfer vegetable mixture to bowl.

4)  Add sherry-soy sauce mixture and shrimp to skillet and bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until shrimp are just cooked through, 3-5 minutes.

5)  Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return vegetable mixture to skillet and toss to combine. Transfer to serving dish and serve.

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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 4 Servings

Calories: 247
Calories from Fat: 62 (25%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 2.2g
Cholesterol 221.1mg		68 %
Sodium 560.5mg		19 %
Potassium 1254.8mg		33 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 11.8g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 247

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