Shrimp And Asparagus Stir-Fry

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Washington Post


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3-inch piece ginger root

1 cup uncooked jasmine or basmati rice

2 cups water

12 ounces U-15 (jumbo) raw shrimp

1 tablespoon cornstarch

1 cup dry white wine

1 tablespoon fish sauce

1 cup fish stock or bottled clam juice (may substitute guava or apricot nectar; see headnote)

2 or 3 medium cloves garlic

2 tablespoons canola oil

1 pound asparagus

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