INGREDIENTS
2 lb. large shrimp, shelled and deveined, tails intact
1 tsp. salt
1 tsp. Asian sesame oil
1 TBSP. light soy sauce
1 bunch asparagus, trimmed, stalks peeled if thick
2 TBSP. canola oil
2 garlic cloves, minced
1 TBSP. peeled and minced fresh ginger
1 green onion, white and green parts cut on the diagonal
2 TBSP. rice wine or dry sherry
Cooked white rice
DIRECTIONS
Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil and soy sauce.
Toss to coat.
Cut the asparagus on the diagonal into 2-inch pieces.
In a wok or sauté pan over medium-high heat, heat the oil until it shimmers.
Swirl the pan to coat evenly with the oil.
Add the garlic, ginger and shrimp; toss and stir until the shrimp are pink on both sides, 1 minute.
Transfer the shrimp to a bowl.
Add the asparagus and toss and stir over medium-high heat until bright green.
Add the green onion and wine.
Cook until the asparagus is tender-crisp.
Return the shrimp to the pan and heat through.
Pour into a shallow bowl and serve with the cooked rice.
Serves 4.
