Created by TeresaS on November 1, 2015
Step 1: Combine the shrimp with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside.
Step 2: Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
Step 3: Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
Step 4: Swirl in 2 teaspoons of the oil, then add the shrimp.
Step 5: Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
Step 6: Swirl in the remaining 1 tsp oil, then add the ginger and onion.
Step 7: Stir-fry until fragrant, about 1 minute.
Step 8: Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.
Step 9: Add the shrimp and broth mixture.
Step 10: Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.