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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".

(Click image to see larger version.)

Oyster Sauce VegetablesIngredients

  • 1/4 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 (see Cooking 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.

You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.

Kasma teaches a variation of this recipe – Stir-fried Broccoli with Thai Oyster Sauce (Broccoli Pad Nahm Man Hoi)in the Evening Series Beginning Class #2 and in the Weeklong Class Beginning/Intermediate, day 2. Also see Michael's blog on The Universal Vegetable Recipe.

*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.

Recipe Copyright © 1998 Kasma Loha-unchit. All rights reserved.

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