Categories: Seafood, Oriental 
      Yield: 4 servings 
  
    3/4 lb Large shrimp 
      1 ts Salt 
      1 lb Fresh asparagus 
    1/2 c  Whole straw mushrooms 
           -Fresh or Canned 
      4    Green onions 
      2 tb Vegetable or peanut oil 
      3    Garlic cloves; chopped 
      1 ts Sugar 
    1/2 ts Ground black pepper 
      1 tb Thai fish sauce (nam pla) 
      1 tb Oyster sauce 
    1/4 c  Chicken stock 
  
  SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit 
  for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set 
  aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot 
  of water to a boil. Drop the asparagus into the water and blanch for a few 
  seconds or until it turns bright green. Remove and shower with cold water 
  to stop the cooking. If using canned mushrooms, drain and rinse them with 
  cold water; set aside. Cut the green onions, including part of the green 
  tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot 
  add the oil and garlic; toss until lightly brown. Turn the heat to high and 
  add the green onions and shrimp to the wok; stir-fry together until the 
  shrimp turn bright orange and feel firm to the touch, about 30 seconds to a 
  minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster 
  sauce and chicken stock; stir-fry together until the mixture is heated 
  through and sauce has a light cream consistency. This should take no more 
  than a few seconds.