1 lb. shrimp, tiny bay shrimp or med. size, cleaned
1 lg. bunch asparagus, tender sections only
2 to 3 cloves garlic
1 tsp. oil
4 green onions
2 slices, quarter size, fresh ginger, minced
10 mushrooms
2 tbsp. oyster sauce
1 tsp. cornstarch mixed with 2 tbsp. water

MARINATE:

1/4 c. wine (can be rice wine or sherry)
1 tbsp. light soy sauce

Use hot wok. Marinate peeled, cleaned shrimp in a marinade of wine and soy for 30 minutes. Steam cleaned asparagus until almost soft. Slice in diagonal 2 inch pieces. After wok is hot, add 1 teaspoon oil and toss shrimp until pink.

Add ginger (minced), diagonally sliced green onions and sliced mushrooms, stirring. It only takes a short time - like 1 minute. Add marinade. Add asparagus, oyster sauce and cornstarch paste until sauce is thickened, about 30 seconds. Serve with rice. Serves 4.