Quick and simple to prepare, this is a great week night meal yet fir for guests. You can make it as spicy as you care to by adjusting the amount of chili paste that you use.
3/4 pound medium to large shrimp
3 cups slices fresh asparagus, ends trimmed
2 minced green onions
4 cloves minced garlic
For the sauce:
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons EACH low-sodium soy sauce, rice vinegar and Mirin (cooking sake), 1/2 teaspoon sesame oil, 1 tablespoon sugar or Splenda, and 1 1/2 teaspoons Sambal Oelek (Chinese chili paste), and ground ginger to your taste.
Marinate the shrimp in 1 whisked egg,mixed with 1 tablespoon Mirin (cooking sake), 1/8 teaspoon or so ground ginger (or to taste) and 1 tablespoon cornstarch, for 1 hour in the fridge.
Drain the excess marinade off the shrimp. Place your sauce, shrimp, and vegetables near the stove.
Heat some vegetable oil, perhaps a 1/4-inch, (could use peanut) in a wok and heat over medium heat. add the shrimp; slowly stir until almost opaque, not to long. Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, garlic, and green onions. (NOTE - you could use 1 to 2 tablespoons fresh ginger also, and omit the dry ginger from the marinade and the sauce), a pinch of sugar and a pinch of salt.. Stir-fry about 30 seconds. add the asparagus and stir-fry until crisp tender.
Add the shrimp and sauce, and stir until the sauce is thick and the shrimp and asparagus are cooked through, perhaps 3 minutes. You can garnish with peanuts, sesame seeds or slices green onions if you wish. Serve over steamed brown or white rice. Enjoy!