1 ¼poundsasparagus,trimmed and cut on diagonal into 2-inch pieces
½teaspoonsugar
1 ½tablespoonsfish saucepreferably Three Crabs brand*
2teaspoonssoy sauce
Scant 1 teaspoon vegetarian "oyster" sauce or regular oyster sauce
½teaspoonplus 4 tablespoons vegetable oil,divided
1tablespoonminced garlic
8 to 10ouncespeeled,deveined large shrimp
1shallot,thinly sliced
1teaspoonShaoxing cooking wine
¼teaspooncoarsely ground pepper
Instructions
If you haven’t washed the asparagus, do so, then set aside to drain. For the seasoning sauce, in a small bowl stir together the sugar, fish sauce, soy sauce, oyster sauce, and ½ teaspoon of oil. Set near the stove.
Heat a large wok or skillet over high heat. Swirl in 2 tablespoons of the oil. Add the garlic and stir-fry for about 15 seconds, until the garlic begins to brown a bit. Add the shrimp, cook about 30 seconds, then add 1 tablespoon of the seasoning sauce. Combine, stir, and cook for about 2 minutes, till the shrimp are nearly cooked through. Transfer to a bowl and set aside.
Rinse or wipe the pan clean. Replace it on high heat, then add the remaining 2 tablespoons oil. Add the shallot, cook for nearly 1 minute, until a little browned. Dump in the asparagus, then pour in remaining seasoning sauce. Stir-fry the asparagus to a tender, slightly crunchy state, 3 to 5 minutes. Add back the shrimp mixture and cook to reheat. Off heat, stir in the rice wine. Transfer to a plate, garnish with pepper, then eat immediately.