THAI SHRIMPS OVER COCONUT RICE

RICE

1 CUP JASMINE RICE

1 ( 14 OZ ) CAN LITE COCONUT MILK

1/4 CUP WATER

SHRIMPS

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.

6 servings.