Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan
Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen
The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook
Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan
Gingery Shrimp with Asparagus and Edamame
This recipe, by Nina Simonds from her book Simple Asian Meals, is featured in the Author’s Corner
Gingery Shrimp with Asparagus and Edamame
6 Servings
The beauty of many stir-fried dishes is their simplicity, and this one is no exception. Since the sauce is light and subtle, make certain to use top-quality ingredients. I recommend using blue shrimp, which have a slightly crisper consistency once cooked than the pink ones.
1 pound raw medium raw shrimp, peeled, deveined, rinsed and drained
Ginger Marinade:
3 tablespoons rice wine or sake
1½ tablespoons minced fresh ginger
½ teaspoon toasted sesame oil
_______________________________
1 pound fresh asparagus
2 tablespoons olive or canola oil
3 scallions, ends trimmed and discarded
Sauce (combine all in a small bowl):
½ cup chicken stock, preferably low-sodium
1 tablespoon rice wine or sake
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
½ teaspoon salt
1¼ teaspoons cornstarch
_________________________________
½ pound shelled edamame, defrosted to room temperature
1. Using a sharp knife, score the shrimp lengthwise along the back to butterfly. Place in a bowl, add the Ginger Marinade toss lightly, and let sit while preparing the other ingredients.
2. Snap the woody ends off of the asparagus and cut into 1-inch lengths. Rinse and drain thoroughly. Mince the white parts of the scallions and cut the green parts into ½-inch lengths.
3. Heat a heavy skillet or wok until hot. Add 1 tablespoon of the oil and heat for about 20 seconds. Add the shrimp and stir-fry over high heat until cooked, about 2 ½ minutes. Remove the shrimp and drain.
4. Wipe the pan, and reheat with the remaining 1 tablespoon of the oil until hot. Add the minced scallion whites and stir-fry until fragrant, about 10 seconds. Add the asparagus and ¼ cup water. Partially cover and cook over medium heat about 4 to 5 minutes or until the asparagus is tender. Uncover, drain out any water and add the Sauce, edamame, and scallion greens. Cook over high heat, stirring to prevent any lumps. Once the sauce thickens, return the shrimp and toss lightly to coat. Scoop onto a serving platter or into a bowl. Serve with steamed rice.
*Since asparagus contain the diuretic asparagine, Chinese doctors recommend eating them for many urinary problems. They are also believed to tonify the kidneys and moisten the lungs.
Variations:
- Substitute chicken, scallops, or a firm-fleshed fish fillet for the shrimp, increasing the cooking time until the food is cooked.
- Vary the vegetables, using bite-size pieces of bok choy, Swiss chard, broccoli, carrots, or green beans. Decrease the cooking time and cook only until the vegetables are crisp-tender.
© Nina Simonds – Simple Asian Meals
Posted: 4-17-2012
- Substitute chicken, scallops, or a firm-fleshed fish fillet for the shrimp, increasing the cooking time until the food is cooked.
- Vary the vegetables, using bite-size pieces of bok choy, Swiss chard, broccoli, carrots, or green beans. Decrease the cooking time and cook only until the vegetables are crisp-tender.
© Nina Simonds – Simple Asian Meals
" ["post_title"]=> string(41) "Gingery Shrimp with Asparagus and Edamame" ["post_excerpt"]=> string(169) "The beauty of many stir-fried dishes is their simplicity, and this one is no exception. Since the sauce is light and subtle, make certain to use top-quality ingredients." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(41) "gingery-shrimp-with-asparagus-and-edamame" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2013-11-08 17:24:20" ["post_modified_gmt"]=> string(19) "2013-11-08 17:24:20" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(41) "http://inthekitchenwithbronwyn.com/?p=117" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "7" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#373 (24) { ["ID"]=> int(117) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2012-04-17 00:07:06" ["post_date_gmt"]=> string(19) "2012-04-17 00:07:06" ["post_content"]=> string(3708) "
This recipe, by Nina Simonds from her book Simple Asian Meals, is featured in the Author’s Corner
Gingery Shrimp with Asparagus and Edamame
6 Servings
The beauty of many stir-fried dishes is their simplicity, and this one is no exception. Since the sauce is light and subtle, make certain to use top-quality ingredients. I recommend using blue shrimp, which have a slightly crisper consistency once cooked than the pink ones.
1 pound raw medium raw shrimp, peeled, deveined, rinsed and drained
Ginger Marinade:
3 tablespoons rice wine or sake
1½ tablespoons minced fresh ginger
½ teaspoon toasted sesame oil
_______________________________
1 pound fresh asparagus
2 tablespoons olive or canola oil
3 scallions, ends trimmed and discarded
Sauce (combine all in a small bowl):
½ cup chicken stock, preferably low-sodium
1 tablespoon rice wine or sake
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
½ teaspoon salt
1¼ teaspoons cornstarch
_________________________________
½ pound shelled edamame, defrosted to room temperature
1. Using a sharp knife, score the shrimp lengthwise along the back to butterfly. Place in a bowl, add the Ginger Marinade toss lightly, and let sit while preparing the other ingredients.
2. Snap the woody ends off of the asparagus and cut into 1-inch lengths. Rinse and drain thoroughly. Mince the white parts of the scallions and cut the green parts into ½-inch lengths.
3. Heat a heavy skillet or wok until hot. Add 1 tablespoon of the oil and heat for about 20 seconds. Add the shrimp and stir-fry over high heat until cooked, about 2 ½ minutes. Remove the shrimp and drain.
4. Wipe the pan, and reheat with the remaining 1 tablespoon of the oil until hot. Add the minced scallion whites and stir-fry until fragrant, about 10 seconds. Add the asparagus and ¼ cup water. Partially cover and cook over medium heat about 4 to 5 minutes or until the asparagus is tender. Uncover, drain out any water and add the Sauce, edamame, and scallion greens. Cook over high heat, stirring to prevent any lumps. Once the sauce thickens, return the shrimp and toss lightly to coat. Scoop onto a serving platter or into a bowl. Serve with steamed rice.
*Since asparagus contain the diuretic asparagine, Chinese doctors recommend eating them for many urinary problems. They are also believed to tonify the kidneys and moisten the lungs.
Variations:
- Substitute chicken, scallops, or a firm-fleshed fish fillet for the shrimp, increasing the cooking time until the food is cooked.
- Vary the vegetables, using bite-size pieces of bok choy, Swiss chard, broccoli, carrots, or green beans. Decrease the cooking time and cook only until the vegetables are crisp-tender.
© Nina Simonds – Simple Asian Meals
" ["post_title"]=> string(41) "Gingery Shrimp with Asparagus and Edamame" ["post_excerpt"]=> string(169) "The beauty of many stir-fried dishes is their simplicity, and this one is no exception. Since the sauce is light and subtle, make certain to use top-quality ingredients." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(41) "gingery-shrimp-with-asparagus-and-edamame" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2013-11-08 17:24:20" ["post_modified_gmt"]=> string(19) "2013-11-08 17:24:20" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(41) "http://inthekitchenwithbronwyn.com/?p=117" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "7" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Post)#373 (24) { ["ID"]=> int(117) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2012-04-17 00:07:06" ["post_date_gmt"]=> string(19) "2012-04-17 00:07:06" ["post_content"]=> string(3708) "
This recipe, by Nina Simonds from her book Simple Asian Meals, is featured in the Author’s Corner
Gingery Shrimp with Asparagus and Edamame
6 Servings
The beauty of many stir-fried dishes is their simplicity, and this one is no exception. Since the sauce is light and subtle, make certain to use top-quality ingredients. I recommend using blue shrimp, which have a slightly crisper consistency once cooked than the pink ones.
1 pound raw medium raw shrimp, peeled, deveined, rinsed and drained
Ginger Marinade:
3 tablespoons rice wine or sake
1½ tablespoons minced fresh ginger
½ teaspoon toasted sesame oil
_______________________________
1 pound fresh asparagus
2 tablespoons olive or canola oil
3 scallions, ends trimmed and discarded
Sauce (combine all in a small bowl):
½ cup chicken stock, preferably low-sodium
1 tablespoon rice wine or sake
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
½ teaspoon salt
1¼ teaspoons cornstarch
_________________________________
½ pound shelled edamame, defrosted to room temperature
1. Using a sharp knife, score the shrimp lengthwise along the back to butterfly. Place in a bowl, add the Ginger Marinade toss lightly, and let sit while preparing the other ingredients.
2. Snap the woody ends off of the asparagus and cut into 1-inch lengths. Rinse and drain thoroughly. Mince the white parts of the scallions and cut the green parts into ½-inch lengths.
3. Heat a heavy skillet or wok until hot. Add 1 tablespoon of the oil and heat for about 20 seconds. Add the shrimp and stir-fry over high heat until cooked, about 2 ½ minutes. Remove the shrimp and drain.
4. Wipe the pan, and reheat with the remaining 1 tablespoon of the oil until hot. Add the minced scallion whites and stir-fry until fragrant, about 10 seconds. Add the asparagus and ¼ cup water. Partially cover and cook over medium heat about 4 to 5 minutes or until the asparagus is tender. Uncover, drain out any water and add the Sauce, edamame, and scallion greens. Cook over high heat, stirring to prevent any lumps. Once the sauce thickens, return the shrimp and toss lightly to coat. Scoop onto a serving platter or into a bowl. Serve with steamed rice.
*Since asparagus contain the diuretic asparagine, Chinese doctors recommend eating them for many urinary problems. They are also believed to tonify the kidneys and moisten the lungs.
Variations:
- Substitute chicken, scallops, or a firm-fleshed fish fillet for the shrimp, increasing the cooking time until the food is cooked.
- Vary the vegetables, using bite-size pieces of bok choy, Swiss chard, broccoli, carrots, or green beans. Decrease the cooking time and cook only until the vegetables are crisp-tender.
© Nina Simonds – Simple Asian Meals
" ["post_title"]=> string(41) "Gingery Shrimp with Asparagus and Edamame" ["post_excerpt"]=> string(169) "The beauty of many stir-fried dishes is their simplicity, and this one is no exception. Since the sauce is light and subtle, make certain to use top-quality ingredients." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(41) "gingery-shrimp-with-asparagus-and-edamame" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2013-11-08 17:24:20" ["post_modified_gmt"]=> string(19) "2013-11-08 17:24:20" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(41) "http://inthekitchenwithbronwyn.com/?p=117" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "7" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(117) } SUBSCRIBE TO THIS BLOG’S FEED
7 responses to “Gingery Shrimp with Asparagus and Edamame”
Leave a Reply
Print 
PDF
small bites
Edible Green Mountains Cooks Issue Feature
Bronwyn Jones Dunne Selected by IACP as Featured Blogger
a La Carte Videos
Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen
Blog Archives
- Seven joys of urban farming - Jun 2018
- Wild and Untamed - Jun 2018
- 5 Mistakes of a First Time Gardener - May 2018
- How I Failed in Boston - Apr 2018
- Love your FOOD | Love your FARMer - Apr 2018
- Poor Poh-tay-toe… - Apr 2018
- Love Lives Here…in Burlington! - Mar 2018
- Flashy New South End City Market - Feb 2018
- The Hungry Bookworms - Feb 2018
- A Road Well-traveled - Jan 2018
- Baby…it’s cold outside - Jan 2018
- How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders - Dec 2017
- Triple Dipple Pickles - Dec 2017
- COLD days, HOT coffee - Nov 2017
- A Deviation of Appreciation - Oct 2017
- Remembering Judith Jones, A Culinary Luminary – a film - Oct 2017
- The Rice Whisperer – a sequel - Oct 2017
- Love your food & Love your neighbor - Oct 2017
- TELL YOUR FRIENDS! Each new subscriber in October = $2 donation to Vermont Foodbank - Oct 2017
- Judith Jones New York Memorial – October 4th - Sep 2017
- Sum sum summertime = Champlain Valley Fair - Sep 2017
- Soooo Many Momos - Sep 2017
- Judith Jones Memorial – August 26th, 2017 - Aug 2017
- In Loving Memory of Judith Jones: March 10, 1924 – August 2, 2017 - Aug 2017
- The Left Coast - Jul 2017
- The Duck Whisperer - Jul 2017
- Right in My Backyard: Trillium Hill Farm Part II - Jun 2017
- Right in My Backyard: Trillium Hill Farm - Jun 2017
- Where Food Comes From - Jun 2017
- A Day of Dining in New Orleans - May 2017
- Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
- This is Not a Gardening Blog II - May 2017
- When Life Gives You Bruised Apples…Make Applesauce!!! - May 2017
- This is Not a Gardening Blog - Apr 2017
- New Guest Writer: Welcome Corrie to the Green Mountain State! - Apr 2017
- A Farewell To The Green Mountain State - Jul 2016
- Zabby & Elf’s Stone Soup, Part II - May 2016
- Zabby & Elf’s Stone Soup - Mar 2016
- Gratitude - Dec 2015
- Food Entrepreneurs Part V: Brio Coffeeworks - Nov 2015
- Food Entrepreneurs Part IV: Tomgirl Juice Co. - Oct 2015
- Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen - Aug 2015
- Food Entrepreneurship in Vermont Part II: Bijou Fine Chocolates - Jul 2015
- Summer Events In Vermont - Jul 2015
- Is Localizing America’s Food System Possible? - Jun 2015
- Food Entrepreneurship in Vermont Part I: SharkBite Hummus - Jun 2015
- Nourish Vermont: Traditional Foods and Health Gathering - May 2015
- Late Sugaring In The Northeast Kingdom - May 2015
- Baking With Bayley Hazen Blue - Apr 2015
- Vermont Artisan Village - Mar 2015
- A Rare Book Indeed - Nov 2014
- It’s Time for an Organic Revolution! - Sep 2014
- Food for the Soul as well as the Body: Shojin Ryori - Aug 2014
- The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo - Aug 2014
- Better than Summer Camp: Summer Programs in Cheese Making, Fermentation, Charcuterie, Draft Horse Farming & Food Writing at Sterling College - May 2014
- We Did It! GMO Labeling Passed in Both the Vermont House & Senate - Apr 2014
- A Very Important Birthday: Judith Jones Celebrates Her 90th Birthday! - Mar 2014
- A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book… - Jan 2014
- After the Barn Fire Fundraiser Dinner to Benefit Maple Wind Farm – Tues, Jan 28 at Hinesburgh Public House - Jan 2014
- Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31! - Nov 2013
- A Recipe for the Holidays from Shelburne Farms - Nov 2013
- When the Farm is a School: Shelburne Farms - Nov 2013
- Bronwyn Jones Dunne Selected by IACP as Featured Blogger - Nov 2013
- Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet - Oct 2013
- Farm to School – Not Just a Slogan - Oct 2013
- The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen - Aug 2013
- The “Zetterburger” Recipe - Aug 2013
- From the Sea Cloud to the Cloud Nine of Dining - Aug 2013
- Making Fresh Mozzarella - Jul 2013
- The Spirit of Vermont at the 2013 UVM Food Sustainability Summit - Jul 2013
- My Shangri-La: A Weekend at Twin Farms Resort - Jun 2013
- Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
- Remarkable Recipes, Remarkable Women - Apr 2013
- Food & Art at Twin Farms - Apr 2013
- Video of Bronwyn Dunne & Judith Jones Preparing Potato Salads at BrynTeg - Mar 2013
- Potatoes from Peru: An Ancestral Flavor Reclaimed - Mar 2013
- Cookbook Author Joan Nathan’s 70th Birthday Party - Feb 2013
- Subscribe to my Blog by March 31 to Benefit the VT Foodbank! - Feb 2013
- The Mindful Carnivore - Jan 2013
- An Adventure in Cooking, Food & Healthy Living… - Jan 2013
- Caledonia Spirits & Winery: The Honey Man’s Dream - Dec 2012
- A Spoonful of Fresh Maple Yogurt—Farmers to You Delivers! - Dec 2012
- Bronwyn Featured in Best of Burlington - Dec 2012
- Private Cooking Classes with Bronwyn! - Dec 2012
- A Last Feast Before A Perfect Storm - Nov 2012
- Two Last Meals, Part 2: Breakfast at The Inn at Shelburne Farms - Nov 2012
- Radio Flyer… but Melons or Swiss Chard? - Nov 2012
- Two Last Meals, Part 1: Lunch at the Circus Smirkus Pie Car - Nov 2012
- Cedar Circle Farm’s 2012 Heirloom Tomato Guide - Oct 2012
- My Mother-in-law’s Favorite Meal: BLTs - Oct 2012
- Fall’s Upon Us: Tomato Harvest Festival & Circus Smirkus - Oct 2012
- Wholegrain Sourdough Breads 2 Day Class with John Mellquist of Trukenbrod Mill & Bakery - Oct 2012
- Cold Pea Soup: Catching up with Summer Flavor & My Move - Sep 2012
- See Bronwyn Jones Dunne in Julia Child’s 100th Birthday Program in VT Public Television’s Video Segment - Aug 2012
- Cooking with Evan Jones: My Father’s Recipes, Part 4 of 4 - Aug 2012
- Bronwyn Dunne Helps VT Public Television Honor Julia Child’s 100th Birthday - Aug 2012
- Cooking with Evan Jones: My Father’s Recipes, Part 3 of 4 - Jun 2012
- Cooking with Evan Jones: My Father’s Recipes, Part 2 of 4 - May 2012
- Imagine Who Is Coming to Dinner - Apr 2012
[…] to pull out a wok whenever they are craving something fast and simple. The first stir-fry recipe, Gingery Shrimp with Asparagus and Edamame, would have been a perfect choice for my recent dinner party. Not only is the recipe clear and […]
So glad you like this recipe. It’s one of my favorites, too. Nina Simonds is a perfect teacher and cookbook author when it comes to all things Asian.
Simply want to say your article is as amazing. The clarity in your post is simply great and i could assume you’re an expert on this subject. Fine with your permission let me to grab your RSS feed to keep updated with forthcoming post. Thanks a million and please keep up the enjoyable work.
I think this web site has got some very great info for everyone : D.
Very interesting info!Perfect just what I was searching for!
Some really prime articles on this internet site , saved to fav.
I like this web site it’s a master piece! Glad I discovered this on google.