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Stir fried shrimps and asparagus.

Fernando Morales/The Globe and Mail

Use a wok or a large non-stick skillet to prepare this dish. Always heat your wok before adding oil and stir-fry over high heat. Time is of the essence, so chop and measure everything beforehand.

Servings: 4


2 tablespoons vegetable oil

1 tablespoon chopped ginger

1 teaspoon chopped garlic

1/2 teaspoon sambal oelek or other hot sauce

1 pound (500 grams) asparagus, tough ends removed, cut into 2-inch lengths

1 pound (500 grams) shrimp, shelled

4 shiitake mushrooms, stems removed, quartered

3 green onions, cut into 2-inch lengths

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon sugar

¼ cup chicken stock


Heat oil in a wok or large non-stick skillet over high heat. Add ginger, garlic and sambal oelek and stir-fry for 30 seconds. Add asparagus and stir-fry for 1 minute. Add shrimp, mushrooms and green onions and cook until shrimp are pink (about 2 minutes).

Combine soy sauce, oyster sauce, sugar and stock, add to wok and bring to boil, tossing to coat shrimp and veggies.

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