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