Instructions

• 1 Snap off the end of each asparaug stalk. Then cut the asparagus into 2-inch lengths on a diagonal so each piece has an angled edge echoing the original stalk. Set aside.
• 2 Make the cooking sauce: Mix together the sugar, oyster sauce, fish sauce, soy sauce, and 1/2 tsp. vegetable oil in a small bowl.
• 3 Heat a large heavy skillet over high heat and pour in 3 tbsp. vegetable oil. Add the garlic and fry, stirring vigorously until the garlic is just starting to brown, about 10 to 15 seconds. Toss in the shrimp and cook about 30 seconds. Add 1 tbsp. of the cooking sauce, toss to coat, and cook stirring fre uently, until the shrimp are almost opaque all the way thru, about 2 minutes. Scrape the shrimp and seasonings into a bowl and set aside.
• 4 Wipe the pan clean and place back over high heat. Pour in the remaining 2 tbsp. vegetgable oil and add the shallots. Cook, stirring vigorously, until the shallots are slightly browned, about 30 to 60 seconds. Add asparagus, toss, and pour in the remaining cooking sauce. Cook asparaugs until almost tender but still a litlle crunchy, about 3 to 5 minutes depending on their thickness Add the shrimp mixture back to the skillet and toss to warm thtough.
• 5 Pull off the heat and stir in the black pepper. Serve immediately over hot white rice.