1 lb. shrimp, peeled and deveined (sm. or med.)
1 lb. fresh asparagus, washed and trimmed
4-6 sm. green onions, including tops
2 cloves garlic, minced
1/4-1/2 tsp. hot pepper sauce (optional)
2-4 tbsp. sliced almonds, toasted
2-3 c. cooked rice
1-2 tsp. minced, fresh ginger root
3 tbsp. corn or peanut oil
1/3 c. chicken broth
2 tsp. cornstarch
1 tbsp. water

MARINADE:

1 tbsp. white wine vinegar
1 egg white, beaten until frothy
2 tsp. cornstarch
1/2 tsp. salt

Mix marinade ingredients and pour over shrimp; allow to marinate in refrigerator for a minimum of 30 minutes or up to 6 hours. Cut asparagus in 1 1/2 inch pieces and coarsely chop onions; set both aside. Measure all remaining ingredients in small containers to be ready for stir frying. Combine remaining 2 teaspoons cornstarch, water and hot sauce to use to thicken sauce; set aside.

Heat wok or large frying pan; add 1 tablespoon oil. Stir fry asparagus for 2-3 minutes; empty into serving bowl. DO NOT WASH WOK! Heat 2 tablespoons oil in wok; add onions, garlic and ginger; cook 30 seconds. Stir uncooked shrimp and add shrimp and marinade to onions. Stir-fry 2-3 minutes. Add asparagus and chicken broth; bring to boil; restir cornstarch mixture and immediately add to center of pan. STIR CONSTANTLY. Cook only until thickened. Pour into serving dish and top with almonds. Serve with hot rice. Serves 2-4.

Note: The secret to stir-frying is to have everything ready before you start to cook.!