Ginger Shrimp

READY IN: 36mins




  • Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
  • Peel the water chestnuts, rinse under cool water and slice thinly.
  • 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.
  • Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
  • Rinse the cilantro and coarsely chop the leaves.
  • Trim the scallions and chop the entire length, including the green part. Place on the platter.
  • These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
  • Halve the onion. Peel and very thinly slice.
  • When ready to serve, heat a large wok or frying pan over a high flame.
  • As it is heating, assemble all the ingredients within reach.
  • Add 1 tablespoon of oil to the hot pan and swirl around.
  • Quickly sauté the sliced onions for 1 minute.
  • When they appear to be half done, add the asparagus.
  • 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.
  • Transfer to a platter and set aside while cooking the remaining ingredients.
  • Return the pan to high heat and add 2 tablespoons of oil.
  • Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
  • Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
  • Add salt and white pepper to taste.
  • Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
  • Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
  • Drizzle with the sesame oil.
  • Taste and adjust the seasoning, if needed.
  • Transfer to a large platter and serve immediately, accompanied with fluffy white rice.