Mo's Kitchen: Kung Pao Shrimp w/ Sichuan Asparagus and Brown rice

KUNG PAO SHRIMP		SICHUAN SAUCE

1 t canola oil		3 T chicken broth
5-8 dried chili peppers		1 T tomato paste
1 T Dry Sherry or Shaoxing Wine		2 t Chinkiang vinegar (or balsamic)
½ t cornstarch		1 t soy sauce
2 cloves garlic, minced		1/2 t sugar
1 t minced ginger		½ t sesame oil
1½ lbs peeled raw shrimp		¼ t cornstarch
1/2 t sugar		¼ t crushed red pepper, or to taste
2 T soy sauce
1 t sesame oil
1 chopped scallion		1 bunch of asparagus
1 T chopped peanuts		1 lemon


Heat canola oil and cook chili peppers until slightly blackened.		Wisk ingredients together in small bowl.
Combine sherry, cornstarch, garlic, ginger and shrimp and add to oil & peppers.		Lightly oil pan & bake asparagus covered with lemon slices @ 400°F aprox. 20 min
Cook about 3 minutes. Reduce heat.		Warm sichuan sauce in pan, toss asapragus in pan with sichuan sauce over medium head until covered.
Add sugar and soy sauce.
Cook 5 minutes. Remove from heat		Serve with Brown Rice
Stir in sesame oil, scallion & peanuts.

Mo's Kitchen