Stir-fried Asparagus, Oyster Mushrooms and Shrimp in Oyster Sauce Recipe – Naw-mai Farang Pad Nahm Man Hoi*
A Recipe of Kasma Loha-unchit
Recipe Copyright © 1998 Kasma Loha-unchit.
Thai cooking does some wonderful things with vegetables. We recommend the Dragonfly brand, particularly the "Super Premium Flavored."
- 3/4 lb. asparagus
- 1/2 lb. oyster mushrooms
- 1/2 lb. fresh medium-size shrimp
- 8 cloves garlic
- 2-3 Tbs. peanut oil
- 2-3 Tbs. Thai oyster sauce
- 1 Tbs. fish sauce (nahm bplah), to taste
- A sprinkling of ground white pepper
Trim and discard the fibrous bottom ends of the asparagus and cut the stalks at a slanted 45 degree angle into 1 1/2-inch lengths. Separate the oyster mushrooms into individual caps. Cut the larger ones in half, so that the pieces are bite-size.
Shell, devein and butterfly the shrimp. Rinse and drain well. Chop the garlic finely.
Heat a wok over high heat until it is hot and beginning to let off smoke. Swirl in the oil to coat the surface and wait 10-15 seconds for it to heat. When hot, stir in the garlic and follow with the shrimp. Stir-fry 15-20 seconds, or until the shrimp starts to turn pink. Toss in the asparagus and stir-fry half a minute. Add the mushrooms and continue to stir-fry another 20-30 seconds. Sprinkle in enough oyster sauce to lightly coat the vegetables. Stir-well. Then add enough fish sauce to season to taste. Cook until the asparagus is a vibrant green color, tender but crisp.
Sprinkle with white pepper, stir and transfer to a serving platter. Serve warm with other dishes in a shared family-style meal.
Slide Show of Dish Being Prepared
Move your mouse over the picture and click the middle arrow to start the slide show.
*Because the Thai language has it's own script, there are different ways of transliterating Thai into English. The more phonetic version is Naw-mai Farang Pad Nahm Man Hoi; the more usual spelling is Naw-mai Farang Pad Nam Man Hoi. See A Note on Thai Pronunciation and Spelling.
See Also: The Spirit of Thai Cooking