Categories: Asian, Main Dish, Seafood
Ingredients
- 1 1/2 pounds asparagus, rinsed
- 1 1/2 cups fat-skimmed chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
- 2 tablespoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 1 pound shelled, deveined shrimp (31 to 40 per lb.), rinsed
- Salt
Directions
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Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper.
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Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 tablespoons water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes.
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Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.