Ingredients
2tbspsoy sauce,or tamari if you prefer gluten-free
1tspsherry
1tbspfresh ginger,peeled, grated
2tspsesame oil
1lbasparagus,trimmed, cut diagonally into 2-inch pieces
1chili pepper,sliced
2clovesgarlic,chopped
1bell pepper,sliced
1lblarge shrimp,cleaned
salt and pepper,to taste
Preparation
Stir together the soy sauce, sherry, and ginger. Set aside.
In a wok, heat 1 teaspoon of sesame oil over medium-high heat until hot.
Add the shrimp and cook for about 3 minutes until the shrimp turns white.
Remove from wok and set aside.
Add the remaining sesame oil to the wok.
When the oil is hot, add the asparagus. Cook for 5 minutes while stirring frequently, until it has a tender-crisp texture.
Add the garlic, chili pepper, and bell pepper, and stir fry for about 1 minute
Add the shrimp back into the wok.
Pour the mixed sauce onto the wok and mix for another 1 minute.
Add salt and pepper to taste.
Serve over rice if desired.
