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
- 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.
- 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.