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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
3 scallions, white parts minced, green parts sliced thin |
2 teaspoons asian chili garlic sauce |
2 teaspoons grated fresh ginger |
2 teaspoons toasted sesame oil |
1 tablespoon vegetable oil |
1 lb extra-large shrimp, peeled and deveined |
1 lb asparagus, trimmed and cut into 1 1/2-inch pieces |
1/2 cup water |
1/4 cup oyster sauce |
1 tablespoon toasted sesame seeds |
Directions:
1. Combine scallion whites, chili garlic sauce, ginger, and 1 teaspoon sesame oil in a bowl.
2. Heat vegetable oil in a large nonstick skillet over high heat until just smoking.
3. Add shrimp and cook until just opaque, about 1 minute.
4. Clear center of skillet, add scallion mixture, and cook, mashing mixture into pan, until fragrant, about 30 seconds.
5. Stir mixture into shrimp; transfer to a bowl.
6. Decrease heat to medium; add asparagus and water to empty skillet; cover and cook for 3 minutes.
7. Uncover and simmer until asparagus is just tender, about 2 minutes.
8. Add shrimp-scallion mixture and oyster sauce; cook until sauce is thickened and shrimp are cooked through, about 1minute.
9. Stir in sesame seeds and remaining sesame oil; sprinkle with scallion greens; serve.
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