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printer friendly format   THREE-SESAME SHRIMP WITH ASPARAGUS 1 tablespoon cornstarch 1 egg white 1 tablespoon water 1-1/2 pounds black tiger shrimp, peeled and deveined 1/2 cup chicken broth 2 tablespoons tomato paste 1 teaspoon sugar 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons oil 2 cloves garlic, peeled, minced 1/2 pound asparagus, cut into 2-inch lengths, blanched 1 teaspoon sesame oil 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 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. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.