Asian: Shrimp Stirfry 05 by Recipe Cottage

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	Shrimp Stirfry 05

		Stir-fried Asparagus with Shrimp and Dul see 1/2 lb peeled medium size shrimp 2 lbs asparagus, cleaned and cut on the diagonal in 1 inch pieces 3-4 Tablespoons fermented black beans 3-4 Tablespoons finely chopped garlic 2 Tablespoons finely chopped fresh ginger 3 Tablespoons unsalted Shaosing wine 3 Tablespoons light soya sauce 3-4 Tablespoons of Chinese peanut oil or safflower oil Optionally blanch the asparagus for a minute or two in boiling water before stir-frying. Put the fermented black beans into a small bowl and rinse several times to remove the sandiness. Put in the garlic and mash the two together with a fork. (does not need to be smooth.) Add the ginger, the wine and the soya and set aside. Heat a large heavy duty frying pan or wok on med-high heat until smoke rises from the surface. Add 1 tablespoon oil, swirl it and add the shrimp. Stir fry until they are just barely pink and remove to a plate. Add the rest of the oil to the pan and put in the black bean mixture and cook over high heat until you feel the garlic has cooked enough. Add back the shrimp and asparagus, toss to coat, and cook until warm. Serve with steamed rice.