-
1
In a medium bowl, toss the shrimp with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry.
-
2
Set aside.
-
3
Cut the green parts of the green onions into 1/4-inch lengths and reserve in a bowl large enough to hold the shrimp.
-
4
Mince the white parts of the green onions and in a small bowl, combine them with the garlic, ginger and 2 teaspoons of the oil.
-
5
Set aside.
-
6
In a medium bowl, combine the chicken broth, lemon juice, the remaining 1/4 cup sherry, the remaining 2 tablespoons soy sauce, the cornstarch and pepper and mix well.
-
7
Set the sauce aside.
-
8
In a large nonstick skillet (or wok) over high heat, add 1 teaspoon oil and heat just until it is smoking.
-
9
Add the shrimp and cook, stirring occasionally, until they are curled and bright pink, about 1 1/2 minutes.
-
10
Transfer to the bowl with the scallion greens.
-
11
Add 1 teaspoon oil to the skillet and return to high heat until the oil is shimmering.
-
12
Add the asparagus and cook, stirring occasionally, until it is crisp-tender, 2 to 3 minutes.
-
13
Remove from pan.
-
14
Add the remaining 1 teaspoon oil and the carrots to the skillet and cook, stirring occasionally, until they are crisp-tender, about 2 minutes.
-
15
Return the asparagus to the skillet.
-
16
Make a well in the center of the skillet and add the garlic-ginger mixture.
-
17
Cook, mashing the garlic-ginger mixture until it is fragrant, about 30 seconds.
-
18
Incorporate the mixture into the vegetables.
-
19
Add the green onion tops and the shrimp and stir to combine.
-
20
Whisk the sauce to recombine, then add it to the skillet and heat until bubbles just break the surface.
-
21
Remove from the heat and toss to coat all ingredients with the sauce.
-
22
Add salt and pepper to taste and serve promptly with jasmine rice.
