Servings: 4

1 Tablespoon Sesame Oil 1 Tablespoon Sesame Oil
1# Jumbo Shrimp, deveined & shells removed 1# Jumbo Shrimp, deveined & shells removed
1 Tablespoon Olive Oil 1 Tablespoon Olive Oil
2 cups Shitake (or other) Mushrooms, chopped 2 cups Shitake (or other) Mushrooms, chopped
3/4 lb Asparagus, end trimmed & cut into 1-1/2 inch pieces ¾ lb Asparagus, end trimmed & cut into 1-½ inch pieces
1/3 cup low-sodium soy sauce ⅓ cup low-sodium soy sauce
5 cloves garlic, minced 5 cloves garlic, minced
1 teaspoon minced fresh ginger 1 teaspoon minced fresh ginger
1/4 cup Hoisin sauce ¼ cup Hoisin sauce
1 Tablespoon hot sauce (or to taste) 1 Tablespoon hot sauce (or to taste)
1/2 Cup Chicken Stock ½ Cup Chicken Stock
1 Tablespoon Sesame Seeds 1 Tablespoon Sesame Seeds
Cooked Rice, for serving Cooked Rice, for serving

Preheat a wok over high heat. Heat the sesame oil in the wok and stir-fry the shrimp for 1 minute per side. Remove from the skillet and set aside.
Heat the olive oil in the wok. Add the mushrooms and asparagus to the wok and stir-fry for 4 minutes over medium-high heat, or until the vegetables are soft.
Meanwhile, whisk together the soy sauce, garlic, singer, hoisin sauce, hot sauce and chicken stock. Pour this sauce over the mushrooms and asparagus and cook for 2 minutes.
Add the shrimp back to the wok and toss everything together.
Sprinkle the sesame seeds over the dish and serve over rice immediately.