Thai Shrimp With Asparagus

You can substitute scallops for the shrimp.
Ingredients:
1 lb Large Shrimp
1 tsp Salt
1 lb Fresh Asparagus (fresh preferred but you can use canned)
1/2 cup Whole Straw Mushrooms - Fresh or Canned
4 stalks Green Onions
2 tbs Peanut Oil or Vegetable Oil
3 cloves Garlic - chopped
1 tsp Sugar
1/2 tsp Fresh Ground Black Pepper
1 tbs Thai Fish Sauce (nam pla)
1 tbs Oyster Sauce
2 tbs Peanut Butter
1/4 cup Whole Peanuts
1/4 cup Chicken Stock
a few dashes of Hot Sauce
Preparation:
1. Shell and devein the shrimp.
2. In a bowl toss the shrimp with salt; let sit for 5 minutes.
3. Rinse the shrimp thoroughly with cold water, drain and pat dry; set aside.
4. Go to step 5 if you are using canned asparagus. If using fresh asparagus, cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking process.
5. If using canned mushrooms and asparagus, drain and rinse them with cold water, Cut the asparagus diagonally into 2-inch lengths; set aside.
6. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths.
7. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce, peanut butter, peanuts, chicken stock and hot sauce; stir-fry together until the mixture is heated through and serve over white rice