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

1. 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.

2. 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.

3. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.

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