Thai Shrimp With Asparagus

3/4 Pound Large shrimp
1 Teaspoon Salt
1 Pound Fresh asparagus
1/2 Cup Whole straw mushrooms -Fresh or Canned
4 Green onions
2 Tablespoons Vegetable or 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
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.