Tom's Thai Shrimp over Coconut Rice  

Rice:
1        cup jasmine rice
1        14 oz. can lite coconut milk
        cup water
Shrimp:
3        Tbls. Oyster sauce
2        Tbls. Dark sesame oil
1      Tbls. Asian fish sauce
1      Tbls. Sugar
4        Tbls. Canola oil, divided
2        lb. shelled, deveined uncooked large shrimp (21-30 count)
1        lb. green beans, sliced (1) (4 cups)1        lb. asparagus, sliced (1) (2 cups)3        garlic cloves, minced
1        Tbls. Minced fresh ginger

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1. Place all rice ingredients in a medium saucepan*. Bring to a boil; cover. Reduce heat to low; simmer 20 minutes or until liquid is absorbed.

2. Meanwhile, combine oyster sauce, sesame oil, fish sauce and sugar in small bowl. Heat 1 Tbls of the canola oil in wok or large skillet over high to medium-high heat until hot. Immediately add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove shrimp.

3. Add remaining 3 tablespoons canola oil to wok; heat until hot. Stir-fry green beans and asparagus 5 minutes or until bright green and crisp-tender. Stir in garlic and ginger; stir-fry 30 seconds or until fragrant. Stir in shrimp and oyster sauce mixture; cook until hot. Serve over rice.

* Rice can be prepared in a rice cooker.

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