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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."


  • 3/4 lb. asparagus
  • Head of garlic1/2 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

Oyster Sauce VegetablesTrim 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

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

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