Salt and Pepper Stir-Fried Shrimp with Asparagus

3 tablespoons of vegetable oil divided

1 1 /2 pounds of peeled and deveined large shrimp

1 tablespoon of grated fresh ginger

3 garlic cloves minced

1 jalapeño pepper minced

8 ounces of asparagus trimmed and cut into 1 1/2-inch pieces

4 green onions chopped

1 tablespoon of hoisin sauce

1 teaspoon of chili-garlic sauce

3/4 teaspoon of salt

1/2 teaspoon of ground black pepper

1/4 teaspoon of sugar

1. Heat 1 tablespoon oil of the oil in a large Circulon Symmetry Chocolate Essential Pan over medium-high heat. Add half the shrimp and cook until lightly seared but not cooked through, about 1 minute per side. Transfer shrimp to a plate and repeat with 1 tablespoon oil and the remaining shrimp.
2. Heat the remaining 1 tablespoon oil and add the ginger, garlic, and jalapeño and cook until fragrant, 10 to 15 seconds. Add the asparagus and cook, stirring, until it is bright green and crisp-tender, 1 to 2 minutes. Add the shrimp, scallions, hoisin, and chili-garlic sauce and cook 1 minute. Add the salt, pepper and sugar and cook, stirring, until shrimp are cooked through, 30 seconds to 1 minute.