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Shrimp and Asparagus with Chili-Garlic Sauce

This classic recipe from Andrew Zimmern comes together in 15 minutes.
a cast iron skillet with stir fry shrimp and asparagus
  • Yield 3 to 4 servings
  • Prep Time 10 minutes
  • Cook Time 5 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.

Andrew
Andrew Zimmern

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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