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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

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.

Posted: 4-17-2012

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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
 "
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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
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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
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7 responses to “Gingery Shrimp with Asparagus and Edamame”

» Simple Asian Meals says:

May 28, 2012 at 1:50 pm

[…] 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 […]

Reply
Bronwyn says:

June 6, 2012 at 1:18 am

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.

Reply
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