Budding chefs can impress the family with this quick and healthy stir-fry. Full of flavor and color, this versatile dish can be made as spicy or as mild as each person likes. Kids will get to see how quickly shrimp cooks, as they turn from gray to pink, and learn how to break off the tough ends of asparagus.
What You Do:
- In a re-sealable plastic bag, have your child combine the shrimp and curry paste.
- Heat the oil in a large saute pan over medium heat and cook the shrimp until they begin to turn pink. Remove the shrimp to a platter.
- In the same pan, add the asparagus, garlic, and ginger and cook for a few minutes, until the garlic and ginger are fragrant and the asparagus is just beginning to soften.
- Help your child add the chicken stock, fish sauce, and Tamari sauce to the pan. Bring to a boil and simmer until the asparagus is tender, about 3-4 minutes.
- Return the shrimp to the pan, add the pepper, and stir everything together. Remove from the heat, add the green onions, and season with salt to taste.
- Just before serving, remove the garlic and ginger pieces (if desired).
- Plate over steamed rice and sprinkle with about a teaspoon of toasted sesame seeds.
- Serve with fresh cilantro and lime wedges.
- This dish has just a whisper of heat, so for those who like it spicy, add some sriracha or hot sauce.
Tip: How do you know where to break off the end of the asparagus? It's easy! Just bend the spear back with your fingers and it will naturally snap off at the right place.
Did You Know?
Asparagus is part of the lily family, related to onions, leeks, and garlic. About 70% of the asparagus produced in the United States is grown in California. One of the most popular types of green asparagus is named after President George Washington’s wife, Martha Washington.