Thursday, March 21, 2013

Shrimp with Asparagus and Red Pepper


Tuesday March 12

We had a handful of leftover asparagus, most of a red bell pepper, and a clue.  Rummaging and thought added an onion and a pound bag of shrimp; the latter went into cold water to defrost and be de-shelled.  We marinated the shrimp in 2 Tbsp. Shao xing wine, a big pinch of kosher salt, a grind of white pepper, a tsp. of grated ginger root, and a touch of sesame oil.
We stir fried the sliced onion, then the sliced pepper, then stems, then tips of asparagus, all with oil and salt on medium high heat.  Then we melted in some chicken broth, covered and simmered until tender.  Removed the vedge and kept warm.
Oiled wok on medium, then stir fried the shrimp quite gently, until just done (pinkish and non-translucent), with the liquid boiled down slightly.  Tasted, and added a teaspoon or so of oyster sauce, for flavor.  Re-added vedge to warm back up, and when it was, drizzled with sesame oil.
Great colors, great flavors.

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