shrimp asparagus spinach stir fry

this is a dish i've been returning too often, now that the spring asparagus is in, with it's very thin, grassy stalks. perfect for this dish. this is based on a thai/vietnamese stir fry traditions, but i invented it myself. the prep work takes about 20 minutes but the cooking takes less than 5. so fast. great for a weeknight dinner. kind of want to eat this a couple of nights a week at this point, it is so fast and easy, yet full on flavor.

Shrimp and Asparagus Stir Fry

serves 4

marinate the shrimp for 20 minutes while you chop the other ingredients:

1lb peeled and deveined shrimp

1.5 TBSP fish sauce

1.5 TBSP grated palm sugar (could substitute brown sugar or honey or agave nectar here, but i do love palm sugar in this)

1 TSP minced cilantro stems

place shrimp in a bowl, add in the fish sauce, palm sugar and cilantro stems. stir several times to coat the shrimp in the mixture. set aside.

1 large bunch thin-stalked asparagus, cut into 2 inch lengths

1 large bunch scallions cut into 2 inch lengths

2 cups of baby spinach leaves (4-6 oz)

1 large shallot, minced

5 cloves of garlic, thinly sliced

1 TBSP minced cilantro stems

2 TBSP olive oil

1/2 cup of water

to finish the dish

1 cup of cilantro leaves

juice of 1 lime

get your wok nice and hot. sizzling hot. add in the oil and the garlic/cilantro stems/shallot and shrimp quickly. dont stir for a minute while the shrimp sizzles and sears on one side. then stir. now add in the asparagus. stir again. add in the 1/2 cup of water and cover for 1 minute. maybe 2. until the asparagus is tender/crisp and bright green. add in the spinach and scallions. stir fry for 1 minute. it should be done now. add in the lime juice and cilantro leaves and stir one more time to combine. serve at once with some fluffy jasmine rice. guaranteed deliciousness.