Ingredients:
2 cups asparagus spears, trimmed and sliced into 1 inch pieces
2 tablespoons canola oil
16 large shrimp, peeled and deveined
1 garlic cloves, minced
1 bunch scallions, chopped
2 teaspoons sugar
2 tablespoons fish sauce
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/2 teaspoon chili powder
1 cinnamon sticks, broken in half
Directions:
Over high heat, bring a large saucepan of salted water to a boil; add asparagus and cook for 5 minutes or until crisp-tender.
While asparagus cooks, heat oil in a large skillet over medium-high heat.
Add shrimp and cook for 2 minutes, turning once.
Drain asparagus and add to shrimp.
Combine remaining ingredients in a bowl. Add to shrimp; cook and stir for 3 minutes or until the sauce thickens and turns glossy.
Remove cinnamon stick and serve.
Servings: 2
Time preparation: 20 min.
Time total: 28 min.