Original recipe by The Williams-Sonoma Cookbook, pg. 166
2 lb. large shrimp (prawns), peeled, with tail segments intact, and deveined
1 tsp each sea salt and Asian sesame oil
1 T tamari or light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled if thick and woody
2 T peanut or canola oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 green (spring) onion, including tender green parts, cut on the diagonal into 1" pieces
2 T Chinese rice wine or dry sherry (I just used rice vinegar)
Steamed White Rice for serving
Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2" long.
In a large wok or saute pan over medium-high heat, heat the peanut oil until it shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.
Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow bowl and serve at once with steamed rice.