Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery
Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan
Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne
Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan
My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook
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" } ["queried_object_id"]=> int(117) ["request"]=> string(181) "SELECT wp_posts.* FROM wp_posts WHERE 1=1 AND wp_posts.post_name = 'gingery-shrimp-with-asparagus-and-edamame' AND wp_posts.post_type = 'post' ORDER BY wp_posts.post_date DESC " ["posts"]=> &array(1) { [0]=> object(WP_Post)#1121 (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" } } ["post_count"]=> int(1) ["current_post"]=> int(0) ["in_the_loop"]=> bool(true) ["post"]=> object(WP_Post)#1121 (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" } ["comment_count"]=> int(0) ["current_comment"]=> int(-1) ["found_posts"]=> int(1) ["max_num_pages"]=> int(0) ["max_num_comment_pages"]=> int(0) ["is_single"]=> bool(true) ["is_preview"]=> bool(false) ["is_page"]=> bool(false) ["is_archive"]=> bool(false) ["is_date"]=> bool(false) ["is_year"]=> bool(false) ["is_month"]=> bool(false) ["is_day"]=> bool(false) ["is_time"]=> bool(false) ["is_author"]=> bool(false) ["is_category"]=> bool(false) ["is_tag"]=> bool(false) ["is_tax"]=> bool(false) ["is_search"]=> bool(false) ["is_feed"]=> bool(false) ["is_comment_feed"]=> bool(false) ["is_trackback"]=> bool(false) ["is_home"]=> bool(false) ["is_privacy_policy"]=> bool(false) ["is_404"]=> bool(false) ["is_embed"]=> bool(false) ["is_paged"]=> bool(false) ["is_admin"]=> bool(false) ["is_attachment"]=> bool(false) ["is_singular"]=> bool(true) ["is_robots"]=> bool(false) ["is_posts_page"]=> bool(false) ["is_post_type_archive"]=> bool(false) ["query_vars_hash":"WP_Query":private]=> string(32) "f9f8b19f2a0e7e06e74bef1a8c9e6748" ["query_vars_changed":"WP_Query":private]=> bool(false) ["thumbnails_cached"]=> bool(false) ["stopwords":"WP_Query":private]=> NULL ["compat_fields":"WP_Query":private]=> array(2) { [0]=> string(15) "query_vars_hash" [1]=> string(18) "query_vars_changed" } ["compat_methods":"WP_Query":private]=> array(2) { [0]=> string(16) "init_query_flags" [1]=> string(15) "parse_tax_query" } } SUBSCRIBE TO THIS BLOG’S FEED
7 responses to “Gingery Shrimp with Asparagus and Edamame”
Leave a Reply
small bites
Edible Green Mountains Cooks Issue Feature
Bronwyn Jones Dunne Selected by IACP as Featured Blogger
featured events
Food events that have caught my eye.
Burlington Farmer's Market | Saturdays 8:30a-2p
School of the New American Farmstead - Press Release
ArtsRiot | TRUCK STOP May 17 - Aug 30
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
- The Intervale – An Unexpected Adventure - Jun 2020
- Pandemic Silver Lining - Jun 2020
- Digging the Dirt for a More Sustainable Future - May 2020
- Shop Local! - May 2020
- Quarantine Cuisine – Part II - Apr 2020
- #QuarantineCuisine - Apr 2020
- Armchair Traveling – Part II - Mar 2020
- ARMCHAIR TRAVELING - Mar 2020
- Everybody Loves Cheese - Feb 2020
- Love food? Love Farmers! - Dec 2019
- Our Treasured Cookbooks - Nov 2019
- Pumpkins of all shapes and sizes - Oct 2019
- Three New Must-Haves For Your Spice Cabinet - Jul 2019
- dEELicious Flavors for your Summer Grill - Jun 2019
- Go Bananas at Burlington Farmer’s Market - May 2019
- Five Reasons to Pursue Continuing Education - May 2019
- Mind Your Macros – there’s an app for that - Apr 2019
- A Love Affair with Fermented Fare - Mar 2019
- Onion Soup for the Soul - Mar 2019
- Dinners with Bronwyn - Feb 2019
- Top Three Weekend Activities - Jan 2019
- Muffins posing as cupcakes - Dec 2018
- ‘Tis the Season - Dec 2018
- Four Things I learned in Cooking Class - Oct 2018
- Gastronomy from Coast to Coast - Oct 2018
- Meghan Markle moves the conversation on diversity with a celebration of food - Sep 2018
- I Love Early Fall…From My Head…To-ma-toes - Sep 2018
- Some things you only need to do once - Sep 2018
- Meet My Flock - Aug 2018
- Summer Crowd Pleaser - Jul 2018
- 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
[…] 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.