Gung Hay Fat Choy ...Celebrating Lunar New Year with Stir-Fried Shrimp and Asparagus

The first time I met my father in law, Bob, he took me to Moon Palace which at happened to be the only  Chinese restaurant in my neighborhood. That night I learned how important family was to him and how much he loved to stir- fry. Over the years when we would visit, Bob would make his stir- fry dish consisting of chicken, carrots, celery and peanuts. Each piece of chicken, celery and carrots were cut to perfection; the finished dish was beautiful!

One year for Bob's birthday,  Nick and I gave him The Thousand Recipes Chinese Cookbook. Although my father in law tried a few of the recipes from the cookbook,  he always went back to his chicken stir -fry. After Bob passed away,  my mother in law gave me some of his cookbooks; The Thousand Recipe Chinese Cookbook was part of the collection.

Today I chose to make Stir-Fried Shrimp and Asparagus to celebrate Chinese New Year. It is a simple and quick dish, perfect to make after a long day of work. 

                                            Stir-Fried Shrimp with Asparagus

                                                               adapted from
                                                 The Thousand Recipe Chinese    
                                                                Cookbook    

                                                         By Gloria Bley Miller    

Ingredients

1/2 pound shrimp
1 pound asparagus
2 slices fresh ginger root 
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon sugar
1/2 teaspoon salt
2 to 3 tablespoons oil

Directions
1. Shell and devein shrimp.

2. Cut asparagus diagonally in 1-inch sections ,discarding tough white ends, then parboil. Mince ginger root.

3. Combine soy sauce, sherry, sugar and salt.

4. Heat oil. Stir-fry shrimp until pinkish. Add asparagus sections and ginger root and stir-fry for a few times.

5. Add soy-sherry mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. Serve at once.
 

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