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"  Chef: Harold Dieterle, Kin Shop, New York Serves: 2 Product: French&amp;#039;s French Fried Onions  I&amp;#039;m a big fan of fried garnishes \u2014 especially shallots \u2014 for extra texture, and I trace that love back to canned French&amp;#039;s fried onion rings. Like mothers all over the country, mine made the old-school green-bean casserole, and I would eat half the can of fried onions before they could make it to the top of the casserole. Although the pantry ingredients in this noodle dish probably won&amp;#039;t be as familiar, they are kitchen staples in many parts of the world. Once you make the investment to try them, assembling the wok mix (an aromatic combination I call Thai mirepoix after the classic French mixture of carrots, celery, and onions that starts every stock) and stir-fry mix, you&amp;#039;ll find out just how totally versatile and seasonally adjustable this recipe is. Go high end with lobster, scale it down with clams or mussels; add pea shoots in the summer, shaved squash in the fall, even thinly sliced cauliflower in the winter \u2014 there&amp;#039;s no right or wrong. Only one rule reigns: Even if you don&amp;#039;t have a wok, this is wok-style cooking. The aromatics should be finely and evenly cut for quick, uniform cooking, and you must keep them moving. This is not about slowing down to caramelize surface sugars. Add your ingredients bam-bam-bam and keep them dancing in the pan. \u2022 2 tbsp canola oil Wok mix: 2 tbsp minced fresh ginger, 2 tbsp minced garlic, 2 tbsp minced lemongrass, 2 tbsp minced shallots \u2022 8 oz rock shrimp* \u2022 4 stalks asparagus, ends trimmed and sliced on the diagonal \u2022 2 scallions, sliced into thin rounds \u2022 2 handfuls presoaked rice noodles (about 4 oz dry, soaked according to package directions) Stir-fry mix: 2 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp fish sauce, 1 tsp garlic chile sauce (in the Asian-foods section of your supermarket), combined and set aside Garnish: French&amp;#039;s French Fried Onions Heat the canola oil in a heavy-bottomed skillet or wok over high heat. Add the wok mix, quickly stir until aromatic and just tender, about 1 minute. Toss in the rock shrimp and cook (continuing to stir or shake the pan) until they pick up a hint of color, about 1 minute. Stir in the asparagus and scallions and quickly incorporate the soaked noodles, tossing and turning the noodles to make sure all surfaces are coated. Add the reserved stir-fry mix and cook just until the residual sauce has coated all of the ingredients (no excess liquid in pan), about 45 seconds. To serve: Transfer to two serving bowls and top with French&amp;#039;s French Fried Onions. *Smaller, deep-water wild-caught crustacean cousin of pink, brown, and white shrimp, with a mild, sweeter taste. \u2014Recipe as told to Francine Maroukian "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a12933/shrimp-stir-fry-recipe-0312/>