Ginger Shrimp

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 lb fresh asparagus
• 8 fresh water chestnuts
• 2 fresh jalapeno peppers
• 2 1/2 inches fresh ginger
• 1/2 cup fresh cilantro leaves, packed
• 3 scallions
• 1 small red onion
• 2 -3 tablespoons peanut oil
• 24 large shrimp, peeled, deveined, with tail section left on
• 1/2 cup pine nuts, toasted
• 1 1/2 teaspoons sesame oil
• salt
• pepper

Recipe

• 1 rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
• 2 peel the water chestnuts, rinse under cool water and slice thinly.
• 3 halve the jalapeños. remove the seeds and veins and very finely chop. you should have about 2 tablespoons.place in a mound on a platter.
• 4 peel the ginger and very finely chop to equal about 3 tablespoons. place on the platter with the jalapeños.
• 5 rinse the cilantro and coarsely chop the leaves.
• 6 trim the scallions and chop the entire length, including the green part. place on the platter.
• 7 these ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
• 8 halve the onion. peel and very thinly slice.
• 9 when ready to serve, heat a large wok or frying pan over a high flame.
• 10 as it is heating, assemble all the ingredients within reach.
• 11 add 1 tablespoon of oil to the hot pan and swirl around.
• 12 quickly sauté the sliced onions for 1 minute.
• 13 when they appear to be half done, add the asparagus.
• 14 stir fry, stirring constantly with a spatula or wooden spoon, until the onions are tender and a light brown and the asparagus is bright green, about 1 minute.
• 15 transfer to a platter and set aside while cooking the remaining ingredients.
• 16 return the pan to high heat and add 2 tablespoons of oil.
• 17 cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
• 18 add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
• 19 add salt and pepper to taste.
• 20 quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. stir fry 30 seconds.
• 21 add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
• 22 drizzle with the sesame oil.
• 23 taste and adjust the seasoning, if needed.
• 24 transfer to a large platter and serve immediately, accompanied with fluffy rice.