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1
Remove the shrimp's shell. With a small sharp knife slice into shrimp's back and cut a little deeper than half way through. Devein right away. Rinse in the water, drain, pat dry with paper towel.
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2
Marinate with cooking wine, 1 tsp salt, 1/2 tsp sugar and corn starch. Leave it in the refrigerator at least 20 minutes or longer.
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3
Heat a large pan (that has a cover) on high heat. Add vegetable oil and allow to heat for 1-2 minutes. Add sliced garlic and stir fry for about 1 minute to flavor the oil. Remove the garlic when slightly browned, but not burned (you can save it and serve it later if you want to).
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4
Add the shrimp and stir fry about 3-4 minutes. Add 1/4 cup of water and cover for 1-2 minutes to allow shrimp to steam slightly. Take out the shrimp with a slotted turner or spoon before it is overcooked. Leave the extra oil & natural sauce in the pot.
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5
Saute the asparagus (or any green vegetables, such as sliced celery or broccoli) in this left-over oil and sauce. Add 1/4 cup of water, 1/2 tsp Salt & 1/4 tsp Sugar. Cover the pot, steam cooked 2-3 minutes in medium temperature until the veggies are done. Don't overcook to keep them green and nutritious. Uncover. You can either evaporate remaining liquid or keep it as a sauce. Remove from pan. You can serve with the natural sauce or remove if too oily.
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6
Serve the shrimp and vegetables together. Enjoy!
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7
Options: add little white pepper or hot pepper/sauce if desired. You can also add some fresh tomato or tomato sauce to 1/2 of the shrimp to make ying-yang shrimp.
