Ingredients
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
Preparation
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.
