Shrimp and Asparagus with Chili-Garlic Sauce
This classic recipe from Andrew Zimmern comes together in 15 minutes.
Ingredients
- 1 pound large shrimp, peeled and de-veined
- 1 pound asparagus, trimmed, ends discarded and spears sliced on a 45-degree angle
- 1 tbs. peanut oil
- 2 tsp. minced ginger
- 1 tsp. minced garlic
- 1 tsp. sugar
- 1 dry whole hot chili
- 1 cup minced scallions
- 1 tbs. (or more if you like the taste) fermented bean sauce seasoned with chilies (Toban Djan, available at Asian Markets or at unitednoodles.com)
- 2 tbs. oyster sauce
- 2 tbs. hoisin sauce
- 2 tbs. Chinese rice wine, shao xing, or try Japanese sake!
- 1 tbs. cornstarch, mixed with 1 tbs. water (optional, for thickening sauce)
Directions
STEP 1
Place a large wok over high heat for 5 minutes. Add the oil and swirl. Add the ginger, garlic, chili, sugar and scallions.
STEP 2
Swirl and toss and add the shrimp, letting sit for 45 seconds before tossing and adding the asparagus.
STEP 3
Stir and toss contents of the wok for 2 minutes and add the bean sauce, oyster sauce, hoisin and rice wine.
STEP 4
Cool for a minute and add the corn starch slurry. Toss briefly and plate. Season with sea salt to taste and serve with jasmine rice.
This recipe originally appeared in “Stirring Stir-Fries” in the May/June 2003 issue of Experience Life.
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Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.
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