I did not find this spicy at all.\u00a0 Would recommend more curry paste and\/or sriracha sauce.\u00a0 Flavors not very complex (to this old tongue) – consider other spices? A few nuts or using a nut oil might also help.\u00a0 It is a yummy combo with mushrooms and asparagus.\u00a0 Could also use fish chunks instead of shrimp.\u00a0 Serving size is large – could serve 4 with this.<\/p>\n
1\/3\u00a0 cup\u00a0oyster sauce
1\u00a0 tablespoon\u00a0fish sauce
2\u00a0 teaspoons\u00a0sugar
1\u00a0 teaspoon\u00a0Thai red curry paste
1\u00a0 tablespoon\u00a0canola oil, divided
1\u00a0 (14-ounce) package reduced-fat firm tofu, drained and cut into 1\/2-inch cubes
1\/2\u00a0 pound\u00a0frozen peeled and de-veined medium shrimp, thawed
2\u00a0 cups\u00a0thinly sliced shiitake mushrooms (about 4 ounces)
1\u00a0 cup\u00a0pre-chopped onion
1\u00a0 tablespoon\u00a0bottled minced fresh ginger
1\u00a0 tablespoon\u00a0bottled minced garlic
1\u00a0 pound\u00a0asparagus, trimmed and cut into 1\/2-inch pieces (about 5 cups)<\/p>\n
Combine first 4 ingredients in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add tofu. Cook 3 minutes or until lightly browned; set aside. Heat 1 teaspoon oil in pan; add shrimp. Cook 2 minutes on each side or just until opaque; set aside. Heat remaining 1 teaspoon oil in pan; add mushrooms, onion, ginger, and garlic. Cook 2 minutes or until mushrooms are tender, stirring frequently. Add asparagus; cook 4 minutes or until crisp-tender. Add sauce, tofu, and shrimp back to pan; cook 1 minute or until heated. <\/p>\n
Yield: 3 servings (serving size: 2 cups)<\/p>\n","protected":false},"excerpt":{"rendered":"
I did not find this spicy at all.\u00a0 Would recommend more curry paste and\/or sriracha sauce.\u00a0 Flavors not very complex (to this old tongue) – consider other spices? A few nuts or using a nut oil might also help.\u00a0 It is a yummy combo with mushrooms and asparagus.\u00a0 Could also use fish chunks instead of … <\/p>\n