1 pound shrimp, peeled (either do it yourself or buy them uncooked, but peeled)
1 pound or so of asparagus (snap off tough stems and then cut in smaller pieces diagonally.
Sauce
2 Tablespoons oil
½ teaspoon of fresh grated ginger
Mix together ginger, garlic, ¼ teaspoon sugar, ¼ cup water, 1 ½ tablespoon lite soy, l teaspoon sesame oil
Velvet Coating for shrimp
1 tablespoon dry sherry
1 egg white, beaten well, not frothy
1 Tablespoon cornstarch
1 Tablespoon oil
Mix this together well and pour it over shrimp; should be well coated. Refrigerate an hour.
In work or skillet or whatever, heat 2 tablespoons of canola, vegetable or peanut oil. Add asparagus, stir vigorously for two minutes, then add shrimp and stir fry these ingredients for 5 more minutes. Pour on sauce, mix it with asparagus and shrimp. Serve with fried rice.