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- 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)
Place a large wok over high heat for 5 minutes. Add the oil and swirl. Add the ginger, garlic, chili, sugar and scallions.
Swirl and toss and add the shrimp, letting sit for 45 seconds before tossing and adding the asparagus.
Stir and toss contents of the wok for 2 minutes and add the bean sauce, oyster sauce, hoisin and rice wine.
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.