Yield: 2 Servings

Sue & Gambo

Yum. Tasty, tasty, tasty, but Gayle didn’t like it. She’s not a fan of sesame oil and thought the dish was spicy, but nothing but a couple twists of pepper in it… Maybe the ginger?

Premix sauce:

• 2TBS of cooking sherry wine
• ½TBS of sugar
• ½cup of water

Shrimp:

• ½lb large shrimp, peeled, deveined
• salt & pepper
• 1TBS soy sauce

Stir-fry:

• cooking oil, divided
• 1tsp ginger, sliced
• 1tsp garlic, minced
• 1oz red onion, sliced thin
• 1bunch asparagus (about 1 lb), cut into 1½-inch pieces on the diagonal
• 2oz red and orange peppers, sliced thin
• 1TBS sesame seed oil
• 1TBS of oyster sauce

Slurry:

• 1TBS cornstarch mixed with 2 TBS water
• 1pinch of black pepper

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Pre-mix sauce:

Stir wine, sugar, water, and 2 TBS soy sauce in a small bowl.

Slurry:

Whisk together 1 TBS of cornstarch and 2 TBS of water in another small bowl.

Blanch vegetables:

Bring a wok with a quart of water to a boil. Add some salt. Add asparagus and boil for 2 minutes. Remove to an ice water bath to cool. When cool, drain and set aside.

Stir fry shrimp:

In a hot wok add some cooking oil. Season shrimp with salt and black pepper, add to wok. Cook the shrimp until it’s browned up. Remove the shrimp and set aside.

Stir fry vegetables:

Add the garlic and ginger to the wok and stir fry 30 seconds.

Next add blanched asparagus and orange and red peppers to the wok, stir fry until lightly browned. 1 to 2 minutes.

Finish:

Add premix sauce to the wok and let it boil for a couple minutes.

Next add 1 TBS sesame oil and 1 TBS oyster sauce.

Add the slurry slowly to your stir fry until the sauce is to the preferred thickness.

Then add the shrimp back into the stir fry and stir everything together.