A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

• ½ cup rice vinegar
• 1 cup water
• 1 tablespoon sugar or honey
• 3 garlic cloves, grated
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
• 2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

• 1 pound medium shrimp, cleaned and deveined
• 2 teaspoons salt
• 1 tablespoon cornstarch
• 3 tablespoons extra light olive oil
• 1 bunch bok choy, chopped
• 1 bunch asparagus, trimmed and cut in 2 inch pieces
• 3 garlic cloves, grated
• 1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.