1 CUP JASMINE RICE
1 ( 14 OZ ) CAN LITE COCONUT MILK
1/4 CUP WATER
3 TABLESPOONS OYSTER SAUCE
2 TABLESPOONS DARK SESAME OIL
1 1/2 TABLESPOON ASIAN FISH SAUCE
1 1/2 TABLESPOON SUGAR
4 TABLESPOONS CANOLA OIL( divided )
2 LB. SHELLED,deveined uncooked large shrimps ( 21- 30 count )
1 LB GREEN BEANS,sliced ( 1 inch )-4 cups
1 LB ASPARAGUS, sliced ( 1inch )-2 cups
3 GARLIC CLOVES, minced
1 TABLESPOON MINCED FRESH GINGER
1. Place all rice ingredients in medium saucepan. Bring to boil; cover and reduce heat to low; simmer 20 mins or until liquid is absorbed.
2. Meanwhile, combine oyster sauce, sesame oil, fish sauce and sugar in small bowl. Heat 1 tbs of the canola oil in wok or large skillet over high to medium- high heat until hot. Immediately add shrimps; stir-fry 2 mins or until shrimp turn pink. Remove shrimps.
3. Add remaining 3 tablespoons canola oil to wok; heat until hot. Stir-fry green beans and asparagus for 5 mins or until bright green and crisp-tender. Stir in garlic and ginger; stir-fry 30 secs or until fragrant. Stir in shrimp and oyster sauce mixture; cook until hot. Serve over rice.
TIP: Rice can also be cooked in a rice cooker.