Shrimp Mango Stir Fry

Saturday dinner,
yummie
Shrimp Mango Stir Fry.

Shrimp Mango Stir Fry
1/2 pound shrimp, shelled
red ,green or yellow pepper, cut into squares
asparagus
mango, diced into 1/2" pieces
garlic, minced
white onion
1/2 tablespoon soy sauce
1 tblsp hoisin sauce
1/2 cup chicken broth
1 teaspoon of corn starch dissolved in 1 tablespoon of broth

Procedure
1. Sprinkle the shrimp with 1/2 teaspoon of salt and 1/2 teaspoon of sugar. Let it stand for 15 minutes, then pat the shrimp dry.
2. Heat your wok until you see wisps of smoke coming from the wok, then add 1 tablespoon of oil to the wok by pouring it around the side of the wok and letting it run to the bottom. When the oil is shimmering and moving, add the shrimp in a single layer. Let them sit without tossing them for about 1 minute. You are trying to sear them and get some color on them. Then flip them, let them cook briefly on the other side, then remove them from the wok to a plate. They aren't going to be done at this point but you will cook them further at the end.
3. Add garlic,onion and then right away, the asparagus. Toss the asparagus for about 30 seconds and then add the peppers. Continue to toss until they have begun to soften.
4. add the soy sauce and hoisin sauce. Stir and toss, then add the chicken stock. When the chicken stock starts to simmer, add the cornstarch dissolved in the chicken broth. Then add the shrimp and stir. As soon as the sauce comes to a boil it will start to thicken. Stir until the sauce thickens and becomes glossy which happens very quickly. Add the mango, cook about another 30 seconds, then serve over rice.