Ingredients
Ingredients:
3-inch piece ginger root
1 cup uncooked jasmine or basmati rice
2 cups water
12 ounces U-15 (jumbo) raw shrimp
1 tablespoon cornstarch
1 cup dry white wine
1 tablespoon fish sauce
1 cup fish stock or bottled clam juice (may substitute guava or apricot nectar; see headnote)
2 or 3 medium cloves garlic
2 tablespoons canola oil
1 pound asparagus
Preparation
Peel the ginger, then cut it crosswise into 1/2-inch slices. Put a third of the ginger in a medium saucepan, along with the rice and water; stir to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for 20 minutes.
Meanwhile, peel and devein the shrimp, placing them in a medium bowl. Sprinkle with the cornstarch and toss lightly to coat, then add the wine, fish sauce and fish stock or clam juice to form a marinade.
Peel and cut the garlic (to taste) into very thin slices. Trim or snap off the woody ends from the asparagus; peel if desired, then cut the spears into 2-inch pieces. Mince the remaining two-thirds of the ginger slices.
Heat the oil in a large saute pan or wok over medium-high heat. Add the garlic and ginger; stir-fry for 1 minute, until golden. Add the asparagus and stir-fry for 1 or 2 minutes, until crisp-tender. Push to the side of the pan.
Drain the shrimp, reserving the marinade.
Add the shrimp to the pan or wok and stir-fry for 2 to 4 minutes, until just opaque, then add the reserved marinade and stir-fry for 3 to 4 minutes, until it has thickened to form a sauce.
Remove the ginger slices from the cooked rice, then divide the rice among individual plates. Top with equal portions of the shrimp, asparagus and sauce. Serve immediately.
