¼cupminced green onionboth white and green portions
4small red chiliesThai style peppers or 2 serrano peppers, seeded, stemmed and minced, or 1 teaspoon chili garlic sauce
1tablespoongrapeseed oil
2tablespoonsketchup
2tablespoonsfresh lime juice
2tablespoonsfish saucesuch as Thai Kitchen
2teaspoonslow-salt soy sauce
1tablespoonwater
1teaspoonsugar
1 ½poundsmedium21/25 per pound shrimp, peeled and deveined
1poundfresh asparagustrimmed and sliced into 2 inch pieces on the diagonal
Instructions
Bring a pot of lightly salted water to a boil, add the asparagus and blanch for 2 minutes. Immediately plunge into ice water to stop the cooking process.
Put the oil in a wok or large skillet and turn heat to medium-high. Add the minced spices and cook, stirring constantly, for about 30 seconds.
Stir in the ketchup, lime juice, fish sauce, soy sauce, sugar, and water. Add the shrimp and asparagus; coat with sauce. Cook until the sauce is bubbling and the shrimp turns pink about 5 minutes.