3 tablespoons vegetable oil, divided
1 1/2 pound peeled and deveined large shrimp
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 jalapeño pepper, minced
8 ounces asparagus, trimmed
4 green onions, chopped
1 tablespoon hoisin sauce
1 teaspoon chili-garlic sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
- Heat 1 tablespoon oil of the oil in a large nonstick skillet 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.