Sautéed Sole and Shrimp with Asparagus, Lemongrass and Ginger

Shell and devein the shrimp. Trim the tough bottoms of the asparagus, halve the thick stalks lengthwise, then slice 2-3 mm (approximately 1/8-inch) thick crosswise. Peel and finely chop the ginger. Peel the garlic and thinly slice 2 cloves, finely chop the remaining cloves. Rinse the basil, pluck the leaves from the stems and shake dry.

Heat the peanut oil in a wok or nonstick skillet and saute the ginger, chopped garlic and lemongrass until the garlic is tender. Remove with a slotted spoon. Add the garlic slices to the pan and saute until golden brown, adding the basil during the last few seconds of cooking. Drain on paper towels.

In a pan, heat the sesame oil, and saute the sole and shrimp until almost cooked through. Add the asparagus and the chopped garlic, ginger, lemongrass, season with Szechuan pepper and salt.