Ginger Shrimp

Instructions

1. Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
2. Peel the water chestnuts, rinse under cool water and slice thinly.
3. Halve the jalapenos. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
4. Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapenos.
5. Rinse the cilantro and coarsely chop the leaves.
6. Trim the scallions and chop the entire length, including the green part. Place on the platter.
7. These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
8. Halve the onion. Peel and very thinly slice.
9. When ready to serve, heat a large wok or frying pan over a high flame.
10. As it is heating, assemble all the ingredients within reach.
11. Add 1 tablespoon of oil to the hot pan and swirl around.
12. Quickly saute the sliced onions for 1 minute.
13. When they appear to be half done, add the asparagus.
14. 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.
15. Transfer to a platter and set aside while cooking the remaining ingredients.
16. Return the pan to high heat and add 2 tablespoons of oil.
17. Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
18. Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
19. Add salt and white pepper to taste.
20. Quickly add the jalapenos, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
21. Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
22. Drizzle with the sesame oil.
23. Taste and adjust the seasoning, if needed.
24. Transfer to a large platter and serve immediately, accompanied with fluffy white rice.