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fresh asparagus water peppers ginger fresh cilantro scallions red onion peanut oil shrimp pine nuts sesame oil salt white pepper
Viewed: 45 - Published at: 9 years agoIngredients
- 1 lb fresh asparagus
- 8 fresh water chestnuts
- 2 fresh jalapeno peppers
- 2 1/2 inches fresh ginger
- 1/2 cup fresh cilantro leaves, packed
- 3 scallions
- 1 small red onion
- 2 -3 tablespoons peanut oil
- 24 large shrimp, peeled, deveined, with tail section left on
- 1/2 cup pine nuts, toasted
- 1 1/2 teaspoons sesame oil
- salt
- white pepper
Method
- 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 jalapenos. 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 jalapenos.
- 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 saute 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 jalapenos, 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.