Combine 1 tablespoon cornstarch, egg white and 1 tablespoon water. Add shrimp and mix by hand to coat well. Set aside.

    Combine broth, tomato paste, sugar, cornstarch and water. Set aside.

    Heat wok and add oil. Stir fry garlic a few seconds, taking care not to burn. Add shrimp and stir fry till it turns mostly pink and loses most of its gray color. (Take care not to overcook shrimp as this makes it tough and dry.) Add asparagus and stir fry to heat through.

    Add combined broth mixture and stir till hot and thickened. Stir in the sesame oil. Remove to serving plate and sprinkle with white and black sesame seeds.

    Serves 4 to 6.