Asparagus and Shrimp Stir-Fry

Trim the asparagus, peel fibrous lower stems and cut diagonally into 4–5 cm pieces; mince the garlic. Pat 200 g raw shrimp dry, mix with 1 tsp light soy sauce and 1 tsp cornstarch, and refrigerate for 10 minutes. Meanwhile, mix the remaining 1 tsp soy sauce, 1 tsp oyster sauce and 30 ml water, and bring the other 1,000 ml water to a boil.

Add all the asparagus to the boiling water and blanch uncovered for about 30–60 seconds, until bright green but still slightly firm. Lift out immediately and drain thoroughly; it will finish cooking in the wok.

Heat 2 tsp oil in a wok over medium-high heat. Spread the shrimp in one layer and cook for about 2–3 minutes, until curled with pearly flesh and fully opaque centers. Remove immediately. Cook in batches if crowded, dividing the same 2 tsp oil between batches.

Add the remaining 1 tsp oil to the same wok. Over medium heat, fry all the garlic for about 15 seconds until fragrant but not browned. Add the drained asparagus, raise the heat to medium-high and stir-fry for about 1 minute, until crisp-tender.

Return the shrimp and add all the sauce mixed in Step 1. Toss for about 30–45 seconds until the sauce bubbles and lightly coats the food. Check that the shrimp centers are fully opaque and the asparagus crisp-tender, then turn off the heat and plate. If liquid pools, remove the food, reduce the sauce and toss it back in.