Adapted from “Martin Yan Quick and Easy” (Chronicle, 2004)
For the shrimp:
1 tablespoon cornstarch
2 teaspoons low-sodium soy sauce
1 pound medium-size shrimp, peeled and deveined
For the sauce:
1/2 tablespoon cornstarch
1/3 cup low-sodium chicken broth
2 tablespoons oyster-flavored sauce (see note)
1 1/2 tablespoons honey
1/2 teaspoon sesame oil
1/2 pound thin asparagus, stem ends trimmed, sliced diagonally into 2-inch pieces
1 tablespoon vegetable oil
3 cloves garlic, minced
1/2 red bell pepper, sliced in medium julienne
2 teaspoons ground green tea leaves (may substitute decaffeinated green tea)
1/3 cup unsalted cashews, chopped (optional)
For the shrimp: In a small bowl, combine the cornstarch and soy sauce until well blended. Add the shrimp and stir to coat evenly. Let stand for 10 minutes.
For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon of chicken broth until smooth, then add the remaining broth, oyster-flavored sauce, honey (stirring until well dissolved) and sesame oil.
Meanwhile, in a medium pan, bring lightly salted water to a boil. Have ready a medium bowl of ice water. Add asparagus to the boiling water, cook for 1 minute, then transfer with a slotted spoon to the ice water. As soon as the asparagus pieces are cool — it should take only 3 or 4 minutes — drain them.
In a wok or large skillet over high heat, add the vegetable oil and swirl it to coat the sides of the wok or bottom of the skillet. Add the garlic and stir, about 10 seconds. Add the drained asparagus and bell pepper, stirring about 1 minute. Add the shrimp and stir until they turn pink, 1 1/2 to 2 minutes. Sprinkle ground green tea over the shrimp to coat evenly.
Stir the oyster-honey sauce, then add it to the wok or skillet and bring to a boil. Reduce heat to medium and cook, stirring, until the sauce thickens, about 1 minute.
Transfer to a serving plate, top with the cashews, if desired, and serve.
Makes 4 servings.
Note: Oyster-flavored sauce can be found in the Asian section of most supermarkets.
Per serving: 216 calories; 6 g fat (1 g saturated fat; 25 percent calories from fat); 15 g carbohydrates; 173 mg cholesterol; 444 mg sodium; 25 g protein; 2 g fiber.