• 1 pound fresh asparagus
• (1) 15 ounce can whole straw mushrooms
• 4 green onions
• 1 pound large shrimp
• 1 teaspoon salt
• 2 tablespoons peanut oil

• 3 garlic cloves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon Thai fish sauce (Nam Pla)
• 1 tablespoon oyster sauce
• 1/4 cup chicken stock

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 minute or two until it turns bright green. Remove and shower with cold water to stop the cooking. Drain and rinse the mushrooms with cold water; set aside. Cut the green onions, including part of the green tops, into 1 1/2 inch lengths. Shell and de-vein 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.  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 minute or two. Serve with our Thai Garlic-Basil Rice.