INGREDIENTS

  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, minced
  • 8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
  • 4 green onions, chopped
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chili-garlic sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sugar

DIRECTIONS

  1. Heat 1 tablespoon oil of the oil in a large Anolon Advanced Sauté Pan over medium-high heat. Add half the shrimp and cook until lightly seared but not cooked through, about 1 minute per side. Transfer shrimp to a plate and repeat with 1 tablespoon oil and the remaining shrimp.
  2. Heat the remaining 1 tablespoon oil and add the ginger, garlic, and jalapeño and cook until fragrant, 10 to 15 seconds. Add the asparagus and cook, stirring, until it is bright green and crisp-tender, 1 to 2 minutes. Add the shrimp, scallions, hoisin, and chili-garlic sauce and cook 1 minute. Add the salt, pepper and sugar and cook, stirring, until shrimp are cooked through, 30 seconds to 1 minute.
  • Yield: 4 Servings
  • Cuisine: Chinese
  • Course: Dinner