Shrimp and Asparagus
For an extra touch, try garnishing the shrimp and asparagus with 2 tablespoons white sesame seeds before serving. Toast the seeds first if you want to add a nutty flavor to the dish.
INGREDIENTS | SERVES 2 to 4
- 1 pound large shrimp, shelled, deveined
- 1 tablespoon Chinese rice wine or dry sherry
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 3 tablespoons vegetable or peanut oil
- 2 slices fresh ginger
- ½ pound fresh asparagus, sliced on the diagonal into 1-inch pieces
- ½ teaspoon salt, optional
- ½ recipe Sesame Sauce
Rinse the shrimp under cold running water and pat dry. Place the shrimp in a bowl and add the rice wine or sherry, salt, and cornstarch. Marinate the shrimp for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Let the ginger brown for 2 to 3 minutes, then remove it from the pan.
Add the shrimp into the wok or skillet. Stir-fry briefly until the shrimp turns pink and the edges begin to curl. Push the shrimp to the sides of the pan, and add the asparagus in the middle. Stir-fry for a minute, stirring in ½ teaspoon salt if desired. Stir-fry the asparagus until it is tender but still crisp (about 2 minutes total).
Stir the Sesame Sauce and add in the middle of the pan, stirring to thicken. Stir-fry briefly to combine all the ingredients and allow the flavors to blend and serve hot.
