1 teaspoon sea salt
1 teaspoon toasted sesame oil
1 tablespoon light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled if they are thick and fibrous
2 tablespoons peanut or canola oil
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 green onion, cut on the diagonal into 1-inch pieces
2 tablespoons Chinese rice wine or dry sherry
Fresh cilantro leaves for garnish
Steamed white rice
In a glass or ceramic bowl, place shrimp and add salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2 inches long.
In a large wok or sauté pan over medium-high heat, heat the peanut oil until the oil is shimmering. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a clean bowl.
Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow serving bowl and garnish with cilantro leaves. Serve immediately over the steamed rice.
Makes 4 main-course servings.
Adapted From Williams-Sonoma Seafood, copyright 2005.