- 2 tablespoons soy sauce or tamari
- 4 tablespoons water, divided
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons safflower or other high-heat oil
- 1 pound large shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 8 shiitake mushrooms, stems discarded and caps sliced into 1/4-inch strips
- 1 Fresno chile or jalapeño, sliced into thin rings
- 2 cups asparagus, cut into 1-inch pieces
- Cooked jasmine rice, for serving
In a small bowl, whisk together soy sauce, 2 tablespoons water, lemon juice, orange juice, rice vinegar and sugar. Set aside.
In another small bowl, combine the remaining 2 tablespoons of water and the cornstarch. Whisk with a fork until the cornstarch has dissolved. Set aside the slurry.
Heat a large wok or sauté pan over medium-high heat. Add the oil and swirl to coat the pan evenly. When the oil begins to shimmer, add the shrimp, garlic and ginger and stir-fry for 2 minutes. Add the mushrooms and chile and cook for 2 minutes. Stir in the asparagus and continue to cook for an additional minute. Add reserved soy sauce mixture to the pan and cook for 1 minute.
Stir the slurry to be sure the cornstarch hasn’t settled, then add it to the stir-fry. Toss and cook until the sauce begins to thicken, about 1 to 2 minutes. Serve immediately with jasmine rice.